Description
A creamy and comforting potato soup made with onions, celery, potatoes, milk and seasonings — perfect for warming up on a chilly day.
Ingredients
- 6 medium potatoes, peeled and diced
- ½ cup onion, chopped
- ½ cup celery, chopped
- 2 tablespoons butter or margarine
- 2 tablespoons all‑purpose flour
- 1 cup milk (low‑fat works well)
- 3 cups water (or broth for extra flavor)
- ½ teaspoon salt (adjust to taste)
- ⅛ teaspoon black pepper
Instructions
- Melt the butter in a large pot over medium heat.
- Add the chopped onion and celery; cook until softened (about 3‑5 minutes).
- Add the diced potatoes, salt, pepper, and enough water to cover (or broth). Bring to a boil.
- Reduce heat, cover the pot, and simmer until potatoes are tender (about 15‑20 minutes).
- In a separate bowl, whisk together the flour and milk until smooth.
- Gradually stir the milk‑flour mixture into the soup pot.
- Cook, stirring constantly, until the soup thickens and is heated through (another 5‑10 minutes).
- Taste and adjust seasoning; serve hot.
Notes
- You can substitute some of the water with chicken or vegetable broth for more flavor.
- For a richer soup, use half‑and‑half or cream instead of milk.
- Add garlic or herbs (e.g. thyme, parsley) for additional flavor.
- If you prefer a smoother texture, blend or mash part or all of the soup before adding the milk mixture.
- Leftovers keep well; reheat gently so milk doesn’t scorch.
Nutrition
- Serving Size: 1 cup (of prepared soup)
- Calories: ≈ 240 kcal
- Sugar: ≈ 5‑9 g
- Sodium: ≈ 300‑350 mg
- Fat: ≈ 3‑5 g
- Saturated Fat: ≈ 1‑2 g
- Unsaturated Fat: ≈ 2‑3 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 45‑50 g
- Fiber: ≈ 3‑5 g
- Protein: ≈ 8‑10 g
- Cholesterol: ≈ 5‑10 mg
