Herbed Potato Soup
Recipe: #13221
July 20, 2014
Categories: Side Dishes, Onions, Potatoes, Native American, Birthday, Fathers Day, Mothers Day, Sunday Dinner, Valentine's Day, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"This is a great soup recipe I found in a Taste of Home magazine. If gluten intolerant make sure you are using gluten free all-purpose flour."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (259.1 g)
- Calories 194.7
- Total Fat - 10.2 g
- Saturated Fat - 6.4 g
- Cholesterol - 27.1 mg
- Sodium - 591.6 mg
- Total Carbohydrate - 23.2 g
- Dietary Fiber - 2.9 g
- Sugars - 3.5 g
- Protein - 3.4 g
- Calcium - 53.2 mg
- Iron - 0.8 mg
- Vitamin C - 10.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place potatoes and water in a large saucepan and bring to a boil.
Step 2
Reduce heat; cover and simmer for 15 to 20 minutes until tender.
Step 3
In another large saucepan, sauté onion in butter until tender.
Step 4
Stir in the flour, salt, thyme, rosemary and pepper until blended.
Step 5
Gradually add milk.
Step 6
Bring to a boil; cook and stir for 2 minutes or until thickened.
Step 7
Add potatoes with cooking liquid; heat through.
Tips
No special items needed.
2 Reviews
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