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Potato Soup

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Potato Soup
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Potato Soup
En Español

Fivestar Rating
(52 votes)
Recipe Total Cost
  • Makes: 6 servings

Warm up a cold winter night with this cozy soup. Enjoy with dark green vegetables and broiled fish, meat, or tofu. 

Ingredients

  • 1/2 cup onion (chopped)
  • 1/2 cup celery (chopped)
  • 6 potatoes (diced)
  • 2 tablespoons margarine
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup non-fat dry milk
  • 3 cups water
  • 2 tablespoons flour

Directions

1. Peel and chop the onion.
2. Chop the celery.
3. Peel the potatoes, and cut them into small cubes.
4. Melt the margarine in a large saucepan on low heat.
5. Add the onion and celery. Cook for a few minutes.
6. Add the potatoes, salt, pepper and 1 1/2 cups water.
7. Cook for 15 minutes until the potatoes are tender.
8. In a small bowl, stir together the dry milk and flour.
9. Add 1 1/2 cups water slowly, stirring as you add it.
10. Add the milk mix to the potatoes.
11. Cook until the soup is heated and slightly thickened.
12. Adjust the seasonings.

Notes

Learn more about:

Source:

Pennsylvania Nutrition Education Program, Pennsylvania Nutrition Education Network
Website Recipes

Nutrition Information

Serving Size: 1 cup prepared soup, 1/6 of recipe (308g)
Nutrients Amount
Total Calories 255
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 2 mg
Sodium 312 mg
Carbohydrates 47 g
Dietary Fiber 5 g
Total Sugars 8 g
Added Sugars included 0 g
Protein 9 g
Vitamin D 1 mcg
Calcium 176 mg
Iron 2 mg
Potassium 1136 mg
N/A - data is not available
Nutrients Amount
Total Calories 255
Total Fat 4 g
Saturated Fat 1 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Linoleic Acid 1 g
α-Linolenic Acid 0.3 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 2 mg
Carbohydrates 47 g
Dietary Fiber 5 g
Total Sugars 8 g
Added Sugars included 0 g
Protein 9 g
Minerals
Calcium 176 mg
Potassium 1136 mg
Sodium 312 mg
Copper 259 mcg
Iron 2 mg
Magnesium 66 mg
Phosphorus 242 mg
Selenium 5 mcg
Zinc 1 mg
Vitamins
Vitamin A 121 mcg RAE
Vitamin B6 0.7 mg
Vitamin B12 0.5 mcg
Vitamin C 44 mg
Vitamin D 1 mcg
Vitamin E 1 mg
Vitamin K 11 mcg
Folate 53 mcg DFE
Thiamin 0.3 mg
Riboflavin 0.3 mg
Niacin 3 mg
Choline 47 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

MyPlate Food Groups
Vegetables
1 1/2 cups
Dairy
1/2 cups

Comments

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To leave a recipe rating, please use the star rankings at the top of the page.
I used whole wheat flour instead of white flour.
I would suggest that somewhere in the instructions that washing the vegetables should be added.
My potatos were all different sizes, so I had to guess at "six potatos." I used about 2 1/2 pounds, and I think that was a little too much. You could spice the soup up a lot of different ways if you like. Good recipe!
The recipe is vague (six potatoes, what does that even mean? Do you know how many kinds of potatoes there are?!) It's easy to follow, didn't take so long. However, the nutrition facts can't be accurate as margarine has trans fats, and the listed cost is ludicrous - the potatoes alone cost nearly $6.00. Maybe it was accurate a decade ago, but perhaps it should be updated. Either that or I'd like to shop where you're shopping. However it was tasty and filling, should last my beau and I a few days.