Creamy potato soup. Great served with crumbled bacon and shredded cheese.
Combine potatos, onion, celery, carrots, broth, basil, salt and pepper in soup pot. Bring to a boil, then turn back to medium-low and simmer for 30-45 minutes or until all vegetables are fork tender. Whisk together flour and half & half. Stir into soup. Cover and cook another 15-20 minutes. Serve with crumbled bacon and shredded cheese.
Can also be made in a crockpot. Cook first part on HIGH for 3 hours. Then, stir in flour and half & half mixture and cook for another 30 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (436g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 347 | ||
Calories from Fat: 106 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 34.7mg | 11 % | |
Sodium 381.2mg | 13 % | |
Potassium 1204.9mg | 32 % | |
Total Carbohydrate 49.7g | 15 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 43.3g | ||
Protein 11.9g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 347
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