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Pennsylvania Dutch Potato Soup




Source of Recipe


Sharon Capps


Recipe Introduction


This is great. I love potato soup and this hits the spot. Tastes great with homemade bread. I like to add a stalk of chopped celery to the potatoes while they cook. I also like to add some Velveeta cheese at the end of cooking and let it melt. I slightly mash my potatoes making a creamy and thick soup. I remember how my mother always used to rice her potatoes making a thick, rich soup.


List of Ingredients




Pennsylvania Dutch Potato Soup


2 cup diced potatoes
1 cup water
2 tablespoons onion
2 tablespoons margarine
2 tablespoons flour
2 cups milk
1/8 teaspoon celery salt
Salt and pepper to taste
1 hard-cooked egg, chopped
2 ounces Velveeta cheese (optional)

Recipe




Boil potatoes in 1 cup water for 15 minutes or until tender.

Brown onion in margarine; blend in flour.

Add 1/2 cup milk, Simmer, stirring constantly, until thickened.

Add flour mixture, seasonings and remaining milk to potatoes.

Cook, stirring occasionally, until thickened.

Garnish with egg.


Nutrition (provided by recipe author)

Calories: 195
Total Fat: 9g
Cholesterol: 28mg
Sodium: 269mg
Potassium: 215.5mg
Carbohydrates: 27g
Fiber: 1.4g
Sugar: 7.9g
Protein: 8.6g