Don't miss another issue…      Subscribe

Betty's Creamy Potato Soup

 
A4f8a223e8680a806742 550
40

Betty's Creamy Potato Soup recipe

Yield

12

servings

Prep

15

min

Cook

40

min

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

8 medium potatoes
peeled, cut up
½ cup butter, unsalted
1 small onions
diced
2 cups heavy whipping cream
2 cups light cream (half&half)
2 chicken bouillon cubes
*
1 cup milk
½ teaspoon salt
1 teaspoon black pepper

Directions

In a large saucepan of water, boil the potatoes until fork-tender.

Drain and set aside.

In a stockpot, melt the butter over low heat, add the onion, and gently sauté until soft and translucent (do not brown).

Add the potatoes, cream, half and half, bouillon cubes, milk, salt and pepper.

Simmer over low heat until thickened and thoroughly heated, about 30 mins.

If you like a thicker soup, add a little cornstarch or flour, dissolved in a small amount of liquid.

Puree if desired, and serve hot with croutons or bread.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 227g (8.0 oz)
Amount per Serving
Calories 73168% of calories from fat
 % Daily Value *
Total Fat 55g 85%
Saturated Fat 34g 172%
Trans Fat 0g
Cholesterol 182mg 61%
Sodium 290mg 12%
Total Carbohydrate 18g 18%
Dietary Fiber 4g 17%
Sugars g
Protein 19g
Vitamin A 40% Vitamin C 31%
Calcium 21% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed