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Golden Cream Potato Soup

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Submitted by brookside

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

1 ½ 355
CUPS ML WATER
boiling
3 7.1E+2
CUPS ML POTATOES
diced
½ 118
CUP ML CELERY
chopped
¼ 59
CUP ML ONIONS
chopped
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
2 473
CUPS ML MILK
½ 226.8
POUND G VELVEETA CHEESE
chopped
½ 2.5
TEASPOON ML SALT
1 5
TEASPOON ML PARSLEY FLAKES *
1 1
CUBE CUBE CHICKEN BROTH
1 1
DASH DASH BLACK PEPPER *

Directions

Add water to potatoes, celery, onions, parsley, seasonings, and bouillon cube.

Cover and cook until tender.

Blend flour and a small amount of milk and then stir into the vegetable mixture.

Add remaining milk and cook until thickened.

Add velveeta cheese and stir until melted.

* not incl. in nutrient facts Arrow up button

Comments


C GAGNARD

can i freeze this potato soup?

 

 

Nutrition Facts

Serving Size 354g (12.5 oz)
Amount per Serving
Calories 305 45% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 1398mg 58%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 6%
Sugars g
Protein 30g
Vitamin A 18% Vitamin C 10%
Calcium 42% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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