Creamy Potato Soup
Created by racrgal on October 26, 2011
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Recipe #1458
Ingredients
- 1/2 pound potatoes, peeled and cut in bite sized pieces
- 1/2 cup diced onion
- 1 rib of celery, diced
- 1 (12 ounce) can evaporated milk
- 12 ounces of water
- 1/2 teaspoon black pepper
- 1/4 cup instant potato flakes, optional
How to Make
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Step 1: Place potatoes, celery and onion in medium saucepan. Cover with water. Boil until potatoes are tender.
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Step 2: Drain, reserving 12 ounces of the cooking water. Add evaporated milk and the water back into the pan with the potatoes, celery and onions. Heat through. Salt to taste just before serving. Salt will loose much of it's flavor when cooked with potatoes.
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Step 3: If you like a thicker soup, stir in 1/4 cup instant potato flakes for thickening.
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Step 4: To serve you may sprinkle with shredded cheese, bacon bits, sour cream or diced green onions.
Nutritional Facts
- Serving Size: 1 (272.1 g)
- Calories 536
- Total Fat - 14.5 g
- Saturated Fat - 2.4 g
- Cholesterol - 9.9 mg
- Sodium - 678.4 mg
- Total Carbohydrate - 88.9 g
- Dietary Fiber - 2.4 g
- Sugars - 15.6 g
- Protein - 11.8 g
- Calcium - 182.8 mg
- Iron - 4.3 mg
- Vitamin C - 31.6 mg
- Thiamin - 0.6 mg