Combine potatoes, water, celery, carrots, onion, parsley, salt, pepper, and bouillon cubes in a large saucepan or Dutch oven. Bring to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until potatoes are tender.
Recipe
Author
Hy-Vee Monthly Ad
Save Options
Description
Creamy cheesy potato soup is here to warm you up during a cold fall evening.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 5 c. Hy-Vee One-Step russet potatoes, peeled and cubed | ||
| 1 ½ c. water | ||
| ¾ c. celery, chopped | ||
| ¾ c. carrots, chopped | ||
| ½ c. Hy-Vee Short Cuts chopped white onion | ||
| 1 tsp. Hy-Vee dried parsley flakes | ||
| 1 tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee ground black pepper | ||
| 2 Hy-Vee chicken bouillon cubes | ||
| 2 ¼ c. Hy-Vee skim milk, divided | ||
| 2 tbsp. Hy-Vee all-purpose flour | ||
| 8 oz. Hy-Vee Smooth and Cheesy cheese, cubed |
Things To Grab
- Large saucepan or Dutch oven with lid
- Whisk
- Small bowl
Directions
Whisk together 1/4 cup milk and flour in a small bowl until smooth. Add remaining 2 cups milk and flour mixture to potato mixture in saucepan. Cook and stir for 10 minutes or until thickened. Add cheese and stir until melted. Garnish with bacon bits and additional pepper, if desired.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 10mg
- Sodium: 1010mg
- Total Carbohydrates: 28g
- Protein: 10g
Daily Values
0%
Iron 6%
0%
Calcium 30%
0%
Vitamin D 6%
0%
Potassium 15%
Recipe Source:
Hy-Vee Monthly ad January 2019