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Cream of Potato Soup

This creamy potato soup is pure comfort food, especially welcome when the temperatures take a plunge. I serve this often...it's a simple supper that can be prepared in a short time. —Ruth Ann Stelfox, Raymond, Alberta
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings

Ingredients

  • 2 medium potatoes, peeled and diced
  • 1 cup water
  • 2 tablespoons chopped onion
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon celery salt
  • Dash pepper
  • Paprika and minced fresh parsley

Directions

  • Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside.
  • In the same pan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, celery salt and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley and paprika.
Nutrition Facts
1 each: 482 calories, 24g fat (15g saturated fat), 80mg cholesterol, 982mg sodium, 53g carbohydrate (20g sugars, 2g fiber), 16g protein.

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