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Creamy Potato Soup



Creamy Potato Soup
Number of Servings: 6 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes Source: Estela Schnelle MS, RD, registered dietitian and author of Weekly Bite
Food Groups: Dairy, Vegetables
Main Ingredient: Pork, Vegetables
Meal Type: Soup & Stews
Origin: American
Special Features: Quick to Prepare (under 30 minutes), Kids Love It, Kids Can Help Make It , Make Ahead

This soup is a delicious way to use up leftover mashed potatoes.

Check out more healthy eating tips and recipes at http://www.WeeklyBite.com

Ingredients:

3 slices smoked Bacon (finely chopped)
1 Onion, chopped
1/2 cup chopped Celery
1/4 cup chopped Carrots
1 teaspoon Garlic powder
2 tablespoons chopped, fresh Parsley
4 tablespoons all-purpose Flour
2 1/2 cups chicken Broth
1 1/2 cups 2%, reduced fat Milk
2 cups mashed Potatoes
1 tablespoon Worcestershire sauce
3/4 teaspoon Celery seed
1/2 teaspoon seasoning Salt
2 tablespoons dry white Wine
Salt and Pepper to taste

Preparation:

1. In a large stock pot, saute bacon until cooked through. Adds onion, celery, carrots, garlic and parsley and cook in the bacon fat until tender. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.

2. Add milk, potatoes, Worcestershire sauce, celery seed, thyme, seasoning salt, and dry white wine. Allow to simmer and thicken, stirring frequently, about 20 minutes. If soup is too thick, add a little more milk until you get your desired consistency. Garnish with cheddar cheese and serve warm.


Nutrient Information
Calories: 149
Total Fat: 4 g
Saturated Fat: 1 g
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 752 mg
Carbohydrates: 24 g
Protein: 6 g
Fiber: 2 g
Vitamin A:
Vitamin C:
Calcium: 113 mg
Iron:

Cook's Notes:

Makes about 6 one-cup servings.

Use reduced-sodium chicken broth or stock to cut the salt in this recipe.