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    You are in: Home / Recipes / Creamy Potato Soup Recipe
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    Creamy Potato Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    ChloeBaby's Note:

    This recipe is an old one of my mother's; she got it from an Amish Cookbook, and then tinkered with it a bit over the years. Feel free to reduce the amount of salt and increase the amount of cayenne :). Hope you enjoy! Servings and preparation times are estimates.

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    Serves: 6


    pot ful ...

    Units: US | Metric

    White Sauce


    1. 1
      Saute onion in butter/margarine until tender on medium high heat in a large pot, stirring often so they don't burn.
    2. 2
      Reduce heat to medium. Add potatoes, parsley, celery, carrots, salt, paprika, and boiling water, and cook until vegetables are tender.
    3. 3
      Meanwhile, make the white sauce:.
    4. 4
      Mix half cup of milk with the flour. Heat the remaining milk in a medium sized pot to boiling, stirring often so it doesn't scorch.
    5. 5
      Add flour mixture and stir constantly until it thickens. Add the butter/margarine, bouillon cubes, salt, pepper and cayenne. Stir until bouillon cubes are dissolved.
    6. 6
      Once the potatoes and carrots are tender, use a stick blender (or a normal blender, remember not to fill all the way up though) and blend until it's a smooth puree.
    7. 7
      Stir in the white sauce, heat together and serve.

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    Nutritional Facts for Creamy Potato Soup

    Serving Size: 1 (702 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 767.1
    Calories from Fat 382
    Total Fat 42.5 g
    Saturated Fat 18.8 g
    Cholesterol 171.7 mg
    Sodium 1515.0 mg
    Total Carbohydrate 57.0 g
    Dietary Fiber 6.8 g
    Sugars 4.0 g
    Protein 39.4 g

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