Serves 6
243 cal · 45 min
Potato Soup
Recipe GLPR53b9f030ab8eca
A comforting and creamy potato soup made with tender cubed potatoes, aromatic onions and celery, bound together with a smooth non-fat milk base. This classic soup is hearty, satisfying, and comes together in about 40 minutes.
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Ingredients
1/2 cup onion, chopped
1/2 cup celery, chopped
6 medium potatoes, peeled and diced into small cubes
2 tablespoons margarine
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup non-fat dry milk
3 cups water
2 tablespoons flour
Directions
Wash your hands thoroughly with soap and clean water before beginning.
Peel and finely chop the onion into small pieces.
Chop the celery into small pieces, removing any tough outer strings if present.
Peel the potatoes and cut them into small, uniform cubes for even cooking.
Melt the margarine in a large saucepan over medium-low heat, being careful not to let it brown.
Add the chopped onion and celery to the melted margarine, stirring gently.
Cook the onion and celery for about 3-4 minutes, stirring occasionally, until they begin to soften and become fragrant.
Add the diced potatoes, salt, pepper, and 1 1/2 cups of the water to the saucepan. Stir well to combine all ingredients.
Bring the mixture to a simmer and cook for about 15 minutes, or until the potato cubes are completely tender when pierced with a fork.
While the potatoes cook, combine the non-fat dry milk and flour in a small bowl, whisking together until no lumps remain.
Slowly add the remaining 1 1/2 cups of water to the milk and flour mixture, stirring constantly to create a smooth slurry without lumps.
Pour the milk mixture into the hot potato pot, stirring continuously to incorporate it evenly throughout the soup.
Continue to cook the soup over medium heat, stirring occasionally, until it is heated through and the broth has thickened slightly, about 5-8 minutes.
Taste the soup and adjust the salt and pepper to your desired level of seasoning before serving.
