You are here

Golden Cream Of Potato Soup

southern.chef's picture
Ingredients
  Cubed peeled red potatoes 6 Cup (96 tbs)
  Water 2 Cup (32 tbs)
  Sliced celery 1 Cup (16 tbs)
  Thinly sliced carrot 1 Cup (16 tbs), scraped
  Finely chopped garlic 1⁄2 Cup (8 tbs)
  Parsley flakes 2 Teaspoon, dried
  Chicken bouillon cubes 2
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Milk 3 Cup (48 tbs), divided
  All purpose flour 1⁄4 Cup (4 tbs)
  Processed cheese 3⁄4 Pound, cubed
Directions

Combine first 9 ingredients in a Dutch oven, bring to a boil.
Cover, reduce heat, and simmer 7 to 8 minutes or until vegetables are tender.
Gradually stir 1/4 cup milk into flour making a smooth paste.
Stir into soup. Blend well.
Add remaining 2 3/4 cups milk and cheese, cook over medium heat until soup is thickened.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Servings: 
9

Rate It

Your rating: None
4.05769
Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 330 Calories from Fat 104

% Daily Value*

Total Fat 12 g18.1%

Saturated Fat 7.3 g36.4%

Trans Fat 0 g

Cholesterol 38.5 mg12.8%

Sodium 1068.1 mg44.5%

Total Carbohydrates 43 g14.4%

Dietary Fiber 3.5 g14.2%

Sugars 6.3 g

Protein 15 g31%

Vitamin A 67.6% Vitamin C 59.7%

Calcium 42.4% Iron 15.8%

*Based on a 2000 Calorie diet

0 Comments

Golden Cream Of Potato Soup Recipe