Creamy potato soup.
Combine diced potatoes with chicken broth in a large stockpot and season with salt and pepper to taste.
Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil), once it reaches a boil reduce heat to medium and continue to cook about 15 - 20 minutes longer until potatoes are very soft when pierced with a fork. Add onions after 10 minutes.
Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins lightly bubble and thicken.
Once potatoes are soft, add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup, if not cook a few minutes longer). Add sour cream and mix well.
Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions (Note that the soup will thicken as it rests so if you happen to have leftovers you can thin with a little water or milk).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (501g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 721 | ||
Calories from Fat: 392 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.5g | 58 % | |
Saturated Fat 19g | 95 % | |
Monounsaturated Fat 15g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 172.6mg | 53 % | |
Sodium 591.1mg | 20 % | |
Potassium 1212.4mg | 32 % | |
Total Carbohydrate 41.8g | 12 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 37.6g | ||
Protein 40g | 57 % | |
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: 721
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