Potato Soup
Warm up a cold winter night with this cozy soup. Enjoy with dark green vegetables and broiled fish, meat, or tofu.
- Yield
- 6 servings
- Serving size
- 1 cup prepared soup, 1/6 of recipe
- Rating
- 3.25 of 5 (55 ratings)
Food groups
- Dairy: 1/2 cups
- Vegetables: 1 1/2 cups
Ingredients
- 1/2 cup onion (chopped)
- 1/2 cup celery (chopped)
- 6 potatoes (diced)
- 2 tablespoons margarine
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup non-fat dry milk
- 3 cups water
- 2 tablespoons flour
Directions
- Wash hands with soap and water.
- Peel and chop the onion.
- Chop the celery.
- Peel the potatoes, and cut them into small cubes.
- Melt the margarine in a large saucepan on low heat.
- Add the onion and celery.
- Cook for a few minutes.
- Add the potatoes, salt, pepper, and 1 1/2 cups water.
- Cook for 15 minutes until the potatoes are tender.
- In a small bowl, stir together the dry milk and flour.
- Add 1 1/2 cups water slowly, stirring as you add it.
- Add the milk mix to the potatoes.
- Cook until the soup is heated and slightly thickened.
- Adjust the seasonings.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 243.43 |
| Total Fat | 3.16 g |
| Saturated Fat | 0.69 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 2.31 mg |
| Carbohydrates | 45.9 g |
| Dietary Fiber | 4.28 g |
| Total Sugars | 8.65 g |
| Added Sugars included | 0 g |
| Protein | 8.92 g |
| Calcium | 181 mg |
| Potassium | 1177 mg |
| Sodium | 320.03 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 65 mg |
| Phosphorus | 241 mg |
| Selenium | 5 mg |
| Zinc | 1 mg |
| Vitamin A | 116 mcg |
| Vitamin B6 | 0.8 mg |
| Vitamin B12 | 0.5 mcg |
| Vitamin C | 19 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 11 mcg |
| Folate | 68 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.3 mg |
| Niacin | 3 mg |
| Choline | 47 mg |
Recipes you may also like
- Polenta with Pepper and Cheese
- Spicy Chicken and Potato Soup
- Turkey Stew
- Round Steak Casserole
- Pumpkin Soup
- Hearty Mexican Soup
- Au Gratin Potatoes
- Bronco Beans
Source
Recipe by: Pennsylvania Nutrition Education Network
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/potato-soup. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.