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

1. Wash hands with soap and water.
2. Peel and chop the onion.
3. Chop the celery.
4. Peel the potatoes, and cut them into small cubes.
5. Melt the margarine in a large saucepan on low heat.
6. Add the onion and celery.
7. Cook for a few minutes.
8. Add the potatoes, salt, pepper, and 1 1/2 cups water.
9. Cook for 15 minutes until the potatoes are tender.
10. In a small bowl, stir together the dry milk and flour.
11. Add 1 1/2 cups water slowly, stirring as you add it.
12. Add the milk mix to the potatoes.
13. Cook until the soup is heated and slightly thickened.
14. Adjust the seasonings.

Nutrition per serving

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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.