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Golden Cream Of Potato Soup Recipe
|Cubed peeled red potatoes||6 Cup (96 tbs)|
|Water||2 Cup (32 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Thinly sliced carrot||1 Cup (16 tbs), scraped|
|Finely chopped garlic||1⁄2 Cup (8 tbs)|
|Parsley flakes||2 Teaspoon, dried|
|Chicken bouillon cubes||2|
|Milk||3 Cup (48 tbs), divided|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Processed cheese||3⁄4 Pound, cubed|
Calories 330 Calories from Fat 104
% Daily Value*
Total Fat 12 g18.1%
Saturated Fat 7.3 g36.4%
Trans Fat 0 g
Cholesterol 38.5 mg12.8%
Sodium 1068.1 mg44.5%
Total Carbohydrates 43 g14.4%
Dietary Fiber 3.5 g14.2%
Sugars 6.3 g
Protein 15 g31%
Vitamin A 67.6% Vitamin C 59.7%
Calcium 42.4% Iron 15.8%
*Based on a 2000 Calorie diet
Cover, reduce heat, and simmer 7 to 8 minutes or until vegetables are tender.
Gradually stir 1/4 cup milk into flour making a smooth paste.
Stir into soup. Blend well.
Add remaining 2 3/4 cups milk and cheese, cook over medium heat until soup is thickened.