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Farmhouse Potato Soup




Source of Recipe


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List of Ingredients








4 cups peeled, cubed potatoes
1 cup chopped celery
1 cup chopped onion
2 cups water
2 teaspoons salt
1 cup milk
1 cup whipping cream (or substitute nonfat half-and-half)
4 teaspoons melted butter, plus more for serving
1/8 teaspoon pepper

Place potatoes in a kettle with celery, onion, water and salt. Bring to a simmer. Cover and cook about 20 minutes or until potatoes are tender. Mash with a potato masher. Stir in milk, whipping cream, 4 teaspoons melted butter and pepper. Taste for seasoning. If needed, add more salt and pepper. Return to heat and cook, stirring constantly, until soup is thoroughly heated.

Divide among 4 bowls, and float a dab of butter in the middle of each. Serve with sandwiches of roasted red pepper, grilled eggplant or zucchini and garlic mayonnaise, or with side dish of choice. advertisement




Makes 4 servings.

Approximate values per serving (using whipping cream): 416 calories, 28 g fat, 100 mg cholesterol, 7 g protein, 36 g carbohydrates, 4 g fiber, 1,197 mg sodium, 61 percent calories from fat. Using fat-free half-and-half: 260 calories, 6 grams fat, 11 grams protein, 19 mg cholesterol, 42 grams carbohydrate, 4 grams fiber, 1,248 milligrams sodium, 21 percent calories from fat.

Recipe