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Creamy Potato Soup

Creamy Potato Soup

Potato soup is one of my favorite dishes. The way my mom makes it is meat-free and very, very simple, and the flavor combination of the cream and the celery is really what makes it taste so good to me. This soup is filling, hearty, and goes wonderfully with Crusty Whole Wheat Cheese Bread.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 318
Ingredients Method Nutrition Notes

Ingredients
  

  • 6 large potatoes
  • 2 large carrots
  • 2 large stalks celery, with tops
  • 1 large onion
  • 1/4 cup flour
  • 1/4 cup unsalted butter
  • 2 cups whole milk
  • 2 teaspoons Kosher or sea salt
  • 1 teaspoon freshly ground pepper

Method
 

  1. Dice the potatoes.
  2. Dice the carrots and celery.
  3. Chop the onion.
  4. Place vegetables in pot. Cover with water until just covered, no more. Bring to a boil. Reduce heat to medium. Cook until the vegetables are tender, about 15 minutes. Do not drain.
  5. In the skillet, melt butter over medium heat.
  6. Add the flour.
  7. Whisk together and cook until bubbly.
  8. Add the milk. Stir with a whisk until smooth. Heat until it boils and thickens.
  9. Add to the vegetables. Add salt and pepper.
  10. Simmer for about 20 more minutes.

Nutrition

Calories: 318kcalCarbohydrates: 49gProtein: 8gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 845mgPotassium: 1158mgFiber: 6gSugar: 8gVitamin A: 3831IUVitamin C: 45mgCalcium: 147mgIron: 2mg

Notes

I've even been known to throw in some celery seed for added flavor. Very high in vitamins A and C, high in potassium.

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