Potato Soup Recipe

Summary

Preparation Time10 MinCooking Time5 Hr 0 Min
Ready In5 Hr 10 MinDifficulty LevelEasy
Health IndexAverageServings6
MethodDish
Main IngredientInterest Group

Ingredients

 Potatoes6 Medium, peeled, cut in large cubes
 Leeks2 , washed, cut into large cubes
 Onions2 Medium, peeled, chopped
 Carrot1 , peeled, sliced
 Celery stalk1 , sliced
 Chicken bouillon cubes4
 Parsley flakes1 Tablespoon
 Water5 Cup (80 tbs)
 Salt1 Tablespoon
 Pepper To Taste
 Butter/Margarine1⁄3 Cup (5.33 tbs)
 Canned evaporated milk13 Ounce (1 Can)
 Chives1 Tablespoon, chopped

Nutrition Facts

Serving size

Calories 386 Calories from Fat 135

% Daily Value*

Total Fat 15 g23.6%

Saturated Fat 9.4 g46.8%

Trans Fat 0 g

Cholesterol 44.7 mg

Sodium 1705.8 mg71.1%

Total Carbohydrates 56 g18.7%

Dietary Fiber 7.3 g29.1%

Sugars 13.6 g

Protein 10 g20.5%

Vitamin A 71% Vitamin C 88.1%

Calcium 28.1% Iron 30.1%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a slow-cooking pot or a crock pot, combine all the ingredients except the milk and chives. Give a good stir to blend all the ingredients.
2. Cover the pot tightly with its lid.
3. Allow the soup to cook on HIGH for 4 to 5 hours or if you are not in a hurry, cook on LOW for 10 to 12 hours.
4. Add the milk to the soup about an hour before end of cooking time
5. Remove the potatoes using a slotted spoon to a large bowl and use a potato masher to puree the potatoes.
6. Return the mashed potatoes to the soup and stir well to blend.

SERVING
7. Serve this soup hot or cold in soup bowls or cups.
8. Garnish the soup with chopped chives.
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