IS POTATO A VEGTABLE RECIPES

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IAN'S POTATO-VEGETABLE SOUP RECIPE | ALLRECIPES



Ian's Potato-Vegetable Soup Recipe | Allrecipes image

One day I heard my mom talking about soup and my mouth started to water. Next thing I knew, I was just putting a whole mess of stuff in a pot and cooking it, not expecting it to turn out. When it was finished I was amazed, what a great soup!

Provided by Ian Riesterer

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Cream Soup Recipes    Cream of Potato Soup Recipes

Yield 4 to 6 servings

Number Of Ingredients 13

2?½ cups water
2 potatoes, peeled and cubed
1 tablespoon salt, or to taste
1 carrot, chopped
1 stalk celery, chopped
¼ onion, chopped
1 cube beef bouillon
1 tablespoon olive oil
½ cup frozen mixed vegetables
1 (10.75 ounce) can condensed cream of celery soup
¼ tablespoon dried parsley
½ teaspoon onion powder
ground black pepper to taste

Steps:

  • In a large stock pot boil potatoes in water and add salt. Cook potatoes until tender and soft and then add carrots, celery, chopped onions, vegetable of your choice, oil and beef bouillon. Mix together and cook until all vegetables are soft.
  • Add cream of celery soup and season with parsley, onion powder and pepper. If you desire a thinner type of soup you may want to add 1/2 cup of water.
  • Heat soup through, stirring occasionally, and serve.

Nutrition Facts : Calories 154.5 calories, CarbohydrateContent 23.6 g, CholesterolContent 6.7 mg, FatContent 5.7 g, FiberContent 3.5 g, ProteinContent 3.5 g, SaturatedFatContent 1.1 g, SodiumContent 2058.6 mg, SugarContent 2.6 g

POTATO VEGETABLE SOUP RECIPE: HOW TO MAKE IT



Potato Vegetable Soup Recipe: How to Make It image

Thick as a chowder and chock-full of colorful veggies, this comforting soup makes cozy fare for a pair on blustery early spring evenings. It’s a favorite of Jan Hancock in Evansville, Wisconsin.

Provided by Taste of Home

Categories     Lunch

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 2 servings.

Number Of Ingredients 12

1 bacon strip, diced
1 medium potato, peeled and cubed
1/2 medium carrot, sliced
1/2 cup water
2 tablespoons chopped celery
2 tablespoons chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon all-purpose flour
1 cup 2% milk
1/4 cup shredded cheddar cheese
2 teaspoons butter

Steps:

  • In a small saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain. In the same pan, combine the potato, carrot, water, celery, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender., In a small bowl, combine flour and milk until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and butter; stir until cheese is melted. Garnish with bacon.

Nutrition Facts : Calories 242 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 545mg sodium, CarbohydrateContent 25g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 10g protein. Diabetic Exchanges 1 starch

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