Potato Soup V Recipe

Name: Potato Soup V
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup diced celery; 1 cup diced onion; 4 cups peeled and cubed potatoes; 3 cubes chicken bouillon; 1/4 teaspoon ground black pepper; 1/2 teaspoon celery salt; 1 tablespoon chopped fresh parsley; 1/2 cup butter; 6 tablespoons all-purpose flour; 2 cups milk; 1 cup half-and-half

Servings: persons

1 cup diced celery
1 cup diced onion
4 cups peeled and cubed potatoes
3 cubes chicken bouillon
1/4 teaspoon ground black pepper
1/2 teaspoon celery salt
1 tablespoon chopped fresh parsley
1/2 cup butter
6 tablespoons all-purpose flour
2 cups milk
1 cup half-and-half

1
In a large stock pot combine celery, onion, potatoes, bouillon cubes, pepper, celery salt and parsley. Add enough water so that vegetables are fully submerged, cover and cook until vegetables are tender. Remove from the heat and set aside.
2
In a small skillet melt butter. Once melted add flour and mix until a paste like consistency is formed. Add milk all at once and stir over low heat until it thickens.
3
Add milk and flour mixture to the vegetables and stir gently. Add half and half and keep warm until serving. If desired serve with Cheese Biscuits II.

704

kcal

Calories

Fat

Carbs

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 11 ingredients. The key ingredients include: 1 cup diced celery, 1 cup diced onion, 4 cups peeled and cubed potatoes, 3 cubes chicken bouillon, and more.

Yes, Potato Soup V 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.

Potato Soup V

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