Potato Soup VIII recipe
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- 3 potatoes, peeled and cubed 1 cup water 1 cup chopped onion ½ cup chopped celery ½ cup chopped carrots 1 cube chicken bouillon ¼ cup nonfat dry milk powder 2 tablespoons all-purpose flour 2 cups skim milk
Nutrition Info
- 186.7 caloriescarbohydrate: 37.5 gcholesterol: 3.3 mgfat: 0.4 gfiber: 4 gprotein: 9.1 gsaturatedFat: 0.2 gservingSize: -sodium: 331.1 mgsugar: 11.1 gtransFat: : -unsaturatedFat: : -
Directions Potato Soup VIII
Directions
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In a large saucepan over high heat, add the potatoes, water, onions, celery, carrots and bouillon. Bring to a boil and reduce heat to low. Cover and simmer for 20 minutes, or until potatoes are tender. Mash slightly.
In a small bowl, mix together the milk powder and the flour. Gradually add the milk, stirring until smooth. Add the milk/flour mixture to the potato mixture, stirring constantly. Cook and stir until soup is thick and bubbly.