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Colorful Potato Soup

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Ingredients

Adjust Servings:
1 medium onion finely chopped
2 tablespoons butter or 2 tablespoons margarine melted
4 chicken bouillon cubes
4 cups boiling water
14 1/2 ounces chicken broth
3 cups potatoes peeled and diced about 2 pounds
1 cup carrot grated
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 tablespoons all purpose flour
1 (8 ounce) carton sour cream
2 tablespoons parsley chopped
shredded cheese

Nutritional information

165.5
Calories
88 g
Calories From Fat
9.9 g
Total Fat
5.9 g
Saturated Fat
21.1 mg
Cholesterol
1033.2mg
Sodium
15.9 g
Carbs
1.9 g
Dietary Fiber
2.2 g
Sugars
4 g
Protein
2394g
Serving Size (g)
1
Serving Size

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Colorful Potato Soup

Features:
    Cuisine:

    For this soup used self made chicken broth! I cutted potatoes and carrots in small cubes and prepard this delicious soup with them. For serving i topped the soup with the cheese and served with homemade bread. I made only a mistake: I should have made much more...it was too good!

    • 95 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Colorful Potato Soup,I had to post this because it is one of my daughter’s favorite meals. We top it with shredded cheese, and have yeast rolls on the side. It isn’t spicy, so most kids like it. This recipe came from “Now You’re Cookin” Cookbook.,For this soup used self made chicken broth! I cutted potatoes and carrots in small cubes and prepard this delicious soup with them. For serving i topped the soup with the cheese and served with homemade bread. I made only a mistake: I should have made much more…it was too good!,We liked this quite a lot. I am not sure that I would use as much sour cream next time – perhaps use evaporated milk for part, or perhaps my sour cream was more tart than usual. used all chicken – well, actually turkey broth for this. I also added a bay leaf and some whole peppercorns, both of which are great assets to this type of soup. used the large holes of the box grater for the carrot, which made a pretty flakes in the soup. What I particularly like is that I always have these ingredients available – a perfect pantry soup!


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    Steps

    1
    Done

    Saute Onion in Butter in a Dutch Oven Over Medium Heat; Stirring Constantly, Until Tender.

    2
    Done

    Dissolve Bouillon Cubes in Boiling Water. Add Bouillon and Broth to Dutch Oven. Bring to a Boil. Add Potato; Cover, Reduce Heat and Simmer For 15 Minutes.

    3
    Done

    Stir in Carrot, Salt, and Pepper; Cover and Simmer 15 Minutes or Until Potato Is Tender.

    4
    Done

    Combine Flour and 2 Tbsp Cooking Liquid, Stirring With a Wire Whisk Until Smooth. Stir Flour Mixture Into Soup Mixture; Cook, Stirring Constantly, Until Thickened and Bubbly. Reduce Heat to Low, Stir in Sour Cream and Parsley. Cook Just Until Thoroughly Heated.

    5
    Done

    Serve in Individual Bowls. Top With Cheese.

    Avatar Of Dylan Ward

    Dylan Ward

    Ramen enthusiast creating flavorful and authentic Japanese noodle soup.

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