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Hearty Potato Soup
Recipe By : Monita Olive (Taste of Home - Premiere Edition 1993)
Serving Size : 10 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient -- Preparation Method
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6 medium potatoes -- peeled and sliced
2 carrots -- diced
6 celery stalks -- diced
2 quarts water
1 onion -- chopped
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups milk
In a large kettle, cook potatoes, carrots and celery in water until tender, abo
ut 20 minutes. Drain, reserving liquid and setting vegetables aside. In the s
ame kettle, saute onion in butter until soft. Stir in flour, salt and pepper;
gradually add milk, stirring constantly until thickened. Gently stir in cooked
vegetables. Add 1 cup or more of reserved cooking liquid until soup is desire
d consistency.
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Per serving: 285 Calories; 8g Fat (26% calories from fat); 7g Protein; 48g Carb
ohydrate; 23mg Cholesterol; 346mg Sodium
Food Exchanges: 3 Starch/Bread; 1/2 Vegetable; 1 1/2 Fat
NOTES : Adding cooked bacon and onion gives it a special flavor for a change.
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