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    You are in: Home / Recipes / Cream of Potato and Vegetable Soup Recipe
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    Cream of Potato and Vegetable Soup

    Cream of Potato and Vegetable Soup. Photo by truebrit

    1/1 Photo of Cream of Potato and Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Chris from Kansas's Note:

    I made this potato soup for a family get-together and people were scraping the bottom of the pot. It is very good and easy to put together. I used milk to keep it more healthy, but I'm sure the half-and-half would make it even better.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt margarine in large saucepan or Dutch oven over medium heat.
    2. 2
      Stir in onion; cook 2 to 3 minutes or until crisp-tender.
    3. 3
      Add broth, potatoes, salt and pepper.
    4. 4
      Cook 10 to 15 minutes or until potatoes are just tender, stirring occasionally.
    5. 5
      In small bowl, combine flour and half-and-half; mix well.
    6. 6
      Stir into potato mixture; add frozen vegetables.
    7. 7
      Cook uncovered for 8 to 10 minutes or until vegetables are crisp-tender and soup is throughly heated.

    Ratings & Reviews:

    • on November 10, 2004

      55

      Excellent! I doubled the recipe, and extended the cooking time for the potatoes, as I wanted them to be soft. I used a 16 oz. bag of frozen peas & carrots, then added about 6 oz. of corn. I used 3 cups of milk, and one cup of heavy whipping cream. I also added 2 cups of shredded cheddar cheese at the end of the cooking time. The soup was delicious! Everyone had more than one helping, so that tells you how good it is! (I'm glad I doubled the recipe!)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 05, 2003

      55

      Easy to make and has a wonderful taste. I will definately be making this again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 11, 2010

      55

      This was so easy & simple and SO good! I used about 2 cups of stock to cook the potatoes and added in some garlic powder. Sprinkled with a little cheddar cheese, this was fabulous! Leftovers were great too. :-)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)

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    Nutritional Facts for Cream of Potato and Vegetable Soup

    Serving Size: 1 (241 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 231.4
     
    Calories from Fat 122
    52%
    Total Fat 13.5 g
    20%
    Saturated Fat 8.3 g
    41%
    Cholesterol 40.0 mg
    13%
    Sodium 194.7 mg
    8%
    Total Carbohydrate 22.3 g
    7%
    Dietary Fiber 2.8 g
    11%
    Sugars 2.3 g
    9%
    Protein 6.1 g
    12%

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