Potato Soup XI

4.4
(16)

This potato cream soup is brightened with vinegar and served topped with cheese and bacon.

5
5
5
5
Prep Time:
5 mins
Cook Time:
35 mins
Total Time:
40 mins
Servings:
2
Yield:
2 servings

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

  1. 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.

  2. 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.

Nutrition Facts (per serving)

532 Calories
19g Fat
74g Carbs
17g Protein
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.

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