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This potato soup has more flavor than any potato soup I have ever had. It is a bit salty due to the bouillon cubes but you can add more milk to dilute if you find it necessary. For less creamy and lower fat, use whole milk instead of half-and-half — still tastes great!
Ingredients
- 6 cups diced potatoes
- 3 stalks celery, diced
- 1 cup chopped onion
- 3 (14.5 ounce) cans chicken broth, divided
- 4 cups half-and-half cream
- 6 tablespoons butter, melted
- 6 tablespoons all-purpose flour
- 4 cubes chicken bouillon
- ½ teaspoon ground black pepper
Directions
Step 1
In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.
Step 2
Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 241 | |
| % Daily Value * | |
| Total Fat15g | 20% |
| Saturated Fat10g | 48% |
| Cholesterol45mg | 15% |
| Sodium469mg | 20% |
| Total Carbohydrate23g | 8% |
| Dietary Fiber2g | 6% |
| Total Sugars2g | |
| Protein5g | |
| Vitamin C7mg | 36% |
| Calcium102mg | 8% |
| Iron1mg | 3% |
| Potassium392mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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