Laurel'S Potato Soup Recipe

Name: Laurel'S Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups diced potatoes; 3 stalks celery, diced; 2/3 cup chopped onion; 1 (15 1/4 ounce) can corn, drained; 4 cups kitchen stock unsalted chicken stock, divided; 2 2/3 cups fat-free half-and-half; 1/3 cup land o' lakes light butter with canola oil, melted; 1/3 cup all-purpose flour; 2 tablespoons sodium-free instant chicken; 1/4 teaspoon ground black pepper; 1/4 teaspoon colman's dry mustard; 1/2 cup parmesan cheese; 1/2 cup reduced-fat whipped cream cheese; 1/2 teaspoon garlic powder; 1 teaspoon dried parsley; 2 (12 ounce) packages hormel diced ham (optional); 1 (8 ounce) package sliced mushrooms; 1/2 teaspoon six-pepper spice blend

Servings: persons

4 cups diced potatoes
3 stalks celery, diced
2/3 cup chopped onion
1 (15 1/4 ounce) can corn, drained
4 cups kitchen stock unsalted chicken stock, divided
2 2/3 cups fat-free half-and-half
1/3 cup land o' lakes light butter with canola oil, melted
1/3 cup all-purpose flour
2 tablespoons sodium-free instant chicken
1/4 teaspoon ground black pepper
1/4 teaspoon colman's dry mustard
1/2 cup parmesan cheese
1/2 cup reduced-fat whipped cream cheese
1/2 teaspoon garlic powder
1 teaspoon dried parsley
2 (12 ounce) packages hormel diced ham (optional)
1 (8 ounce) package sliced mushrooms
1/2 teaspoon six-pepper spice blend

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. (I nuked the diced potatoes for six minutes before putting them in the pot.) Drain and reserve liquid.
2
. Saute ham in separate pan, if using. Add mushrooms after ham has started to crisp.
3
Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. (I melted the butter in a measuring cup and added an equal amount of flour.) Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, ham & mushrooms (drain if watery), corn, remaining broth, Instant Chicken, parmesan, whipped cream cheese, and pepper. Heat through and serve.
4
Don't be afraid to play around with the ingredients and add more or less to taste. The cream cheese is sweet, so the parmesan & dry mustard balance it.

1101

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 cups diced potatoes, 3 stalks celery, diced, 2/3 cup chopped onion, 1 (15 1/4 ounce) can corn, drained, and more.

Yes, Laurel'S Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Laurel'S Potato Soup

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