Recipes Potato Soup XI 4.4 (16) 14 Reviews 5 Photos This potato cream soup is brightened with vinegar and served topped with cheese and bacon. Submitted by Robbie Rice Updated on October 13, 2022 Save Rate Print Share Trending Videos Close this video player 5 5 5 5 Prep Time: 5 mins Cook Time: 35 mins Total Time: 40 mins Servings: 2 Yield: 2 servings Jump to Nutrition Facts Ingredients 3 potatoes, peeled and cubed ½ stalk celery, minced 1 tablespoon minced onion ¼ carrot, grated 2 cups chicken broth 2 teaspoons vinegar 1 teaspoon salt 1 ½ cups milk 2 tablespoons all-purpose flour 1 tablespoon shredded Cheddar cheese 1 tablespoon shredded Monterey Jack cheese 2 slices crisply cooked bacon, crumbled Directions In a medium saucepan over medium heat, combine potatoes, celery, onion, carrot, chicken broth, vinegar and salt. Bring to a boil, then reduce heat, cover and simmer 20 minutes. Whisk together milk and flour and stir into pot. Simmer uncovered until thickened, 5 to 10 minutes. Pour into 2 bowls and top with Cheddar, Monterey Jack and bacon. I Made It Print Nutrition Facts (per serving) 532 Calories 19g Fat 74g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 532 % Daily Value * Total Fat 19g 24% Saturated Fat 8g 41% Cholesterol 41mg 14% Sodium 2221mg 97% Total Carbohydrate 74g 27% Dietary Fiber 6g 23% Total Sugars 12g Protein 17g 34% Vitamin C 23mg 25% Calcium 304mg 23% Iron 2mg 9% Potassium 1340mg 29% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved