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Betty's Creamy Potato Soup

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Betty's Creamy Potato Soup

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

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

Amount Measure Ingredient Features
8 medium potatoes
peeled, cut up
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118 ml butter, unsalted
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1 small onions
diced
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473 ml heavy whipping cream
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473 ml light cream (half&half)
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2 chicken bouillon cubes
*
237 ml milk
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2.5 ml salt
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5 ml black pepper
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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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 227g (8.0 oz)
Amount per Serving
Calories 73168% 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?
 

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