Potato soup is one of my favorites. This one especially is cheesy and yummy.
Butter | 4 Tablespoon | |
Chopped carrot | 1 Cup (16 tbs) | |
Chopped celery | 1 Cup (16 tbs) | |
Onion | 1 Cup (16 tbs) , chopped | |
Salt | 1 Teaspoon | |
Diced potatoes | 1 Pound | |
Chicken stock/Chicken broth | 1 Quart | |
Heavy cream | 1 Quart | |
Shredded gouda cheese | 1 Cup (16 tbs) | |
For thickening: | ||
Flour | 3 Tablespoon | |
Butter | 3 Tablespoon |
MAKING
1. In a pot, heat butter, add in the carrots, onion, and celery, season with salt and saute for 7 to 8 minutes until the onions are translucent, stirring occasionally.
2.Add potatoes, pour in the chicken stock and simmer until potatoes are tender.
3. In a small bowl, mix together flour and butter until well blended. Dump the mixture into the soup and stir to mix, reduce the heat to medium low, add cream and cheese, stir until completely blended.
SERVING
4. Serve with you choice of bread.
Serving size
Calories 457Calories from Fat 351
% Daily Value*
Total Fat 40 g61.5%
Saturated Fat 24 g120%
Trans Fat 0 g
Cholesterol
Sodium 407 mg16.96%
Total Carbohydrates 18 g6%
Dietary Fiber 1 g4%
Sugars 2 g
Protein 8 g16%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet