Creamy Potato Soup

Recipe

Soup, Chili & Stew
Creamy Potato Soup

Primary Media

User Rating

3.02 out of 5 stars
Rate it:
158 ratings

Recipe Data

8
Servings
10min
Prep
45min
Total

Recipe Wellness Badges

    Author

    Save Options

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    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
    2Hy-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

    1. 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.

    2. 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