Cracker Barrel Potato Soup Copycat
Created by dienia b on June 1, 2024
- Servings: 8
- Prep Time: 9m
- Cook Time: 60m
- Recipe #42907
Ingredients
- 3 pounds russet potatoes, peeled, diced
- 8 ounces celery, sliced
- 8 cups water
- 4 tablespoons chicken bouillon
- 1/2 teaspoon pepper
- 1 cup milk
- Roux
- 4 tablespoons margarine
- 4 tablespoons flour
- 1/4 teaspoon pepper
How to Make
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Step 1: Heat the potatoes and celery tops included, bouillon, water and pepper, it says add salt but check because bouillon can be salty.
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Step 2: Boil for 30 minutes.
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Step 3: Mix margarine and flour to make roux.
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Step 4: Whisk in roux small pieces at a time until incorporated.
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Step 5: Season to taste.
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Step 6: Whisk and add milk and cook until thickened 10 more minutes.
Nutritional Facts
- Serving Size: 1 (491.3 g)
- Calories 218.2
- Total Fat - 7.3 g
- Saturated Fat - 1.9 g
- Cholesterol - 37.4 mg
- Sodium - 167.9 mg
- Total Carbohydrate - 32 g
- Dietary Fiber - 5 g
- Sugars - 4 g
- Protein - 7.1 g
- Calcium - 74.9 mg
- Iron - 1.5 mg
- Vitamin C - 16.9 mg
- Thiamin - 0.2 mg