Ladle this excellent version of potatosoup steaming hot into bowls and top it off with a bit of butterso that it melts into a little golden pool…it’s what I callgilding the lily!
Another delicious recipe from our Family-FavoriteRecipes Collection.
Recipe: Potato Soup
1 medium onion, chopped
1/4 cup butter – divided use
3 cups water*
1 tablespoon chicken base or bouillon granules*
1 teaspoon kosher or sea salt
1/4 teaspoon white pepper
6 medium potatoes, peeled and cut into 1/2-inch cubes
1/4 cup all-purpose flour
3 cups 2% milk
2 tablespoons chopped fresh flat-leaf parsley (or 1 tablespoondried)
Additional chopped parsley for garnish
Makes 6 servings.
*Or substitute the water and chicken basewith ready-to-use chicken broth or stock.
- Recipe can be doubled.
- For a richer broth, whole milk can besubstituted for the 2% milk.
- Garnish with grated cheddar cheese forextra nutrition and eye-appeal.
- Add a can of drained and rinsed clamsat the end of the cooking time to make a delicious clam chowder…orif you prefer a stronger seafood flavor, don’t drain and addthe liquid into the soup.
Nutritional Information Per Serving (1/6of recipe): 171.3 calories; 52% calories from fat; 10.2g totalfat; 30.1mg cholesterol; 458.9mg sodium; 321.6mg potassium; 15.2gcarbohydrates; 0.7g fiber; 7.1g sugar; 14.4g net carbs; 5.2gprotein.
Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of CooksRecipes.com.
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