Old-Fashioned Potato Soup

Health score
14%
Old-Fashioned Potato Soup
45 min.
6
343kcal

Suggestions

Looking for a heartwarming and comforting soup that takes you back to your grandmother's kitchen? Look no further than this Old-Fashioned Potato Soup! This classic recipe is a staple in many families and is perfect for a chilly evening or as a starter for a cozy dinner. With its rich, creamy base and tender chunks of potatoes and carrots, it's a dish that's as satisfying as it is simple.

In just 45 minutes, you can serve up this delicious soup to six people. Each serving comes in at a reasonable 343 calories, making it a guilt-free indulgence. Whether you're serving it as a soup, an antipasti, a starter, or a snack, this potato soup is sure to please any crowd.

The best part? It's incredibly easy to make. With ingredients like butter, carrots, chicken bouillon powder, parsley, thyme, all-purpose flour, ground black pepper, milk, onions, potatoes, and water, you're well on your way to a comforting meal. And with just a saucepan and a pot, you'll have all the equipment you need.

So why wait? Dive into this comforting classic and let the warmth of the Old-Fashioned Potato Soup fill your kitchen and your heart. It's time to get cooking and savor every delicious spoonful!

Ingredients

  • 0.3 cup butter 
  •  carrots diced
  • tablespoons chicken powder 
  • tablespoon parsley dried
  • 0.3 teaspoon thyme dried
  • tablespoons flour all-purpose
  • servings pepper black to taste
  • cups milk 
  • large onion chopped
  •  potatoes diced peeled
  • cups water 

Equipment

  • sauce pan
  • pot

Directions

  1. Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  2. While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
  3. Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through.
  4. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through.
  5. Serve hot.

Nutrition Facts

Calories343kcal
Protein10.99%
Fat31.19%
Carbs57.82%

Properties

Glycemic Index
58.76
Glycemic Load
32.65
Inflammation Score
-10
Nutrition Score
20.489565331003%

Flavonoids

Apigenin
15.01mg
Luteolin
0.09mg
Isorhamnetin
2.36mg
Kaempferol
1.92mg
Myricetin
0.02mg
Quercetin
6.61mg

Nutrients percent of daily need

Calories:342.8kcal
17.14%
Fat:12.13g
18.67%
Saturated Fat:7.27g
45.46%
Carbohydrates:50.62g
16.87%
Net Carbohydrates:44.71g
16.26%
Sugar:9.88g
10.98%
Cholesterol:35.19mg
11.73%
Sodium:540.44mg
23.5%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.62g
19.23%
Vitamin A:3844.28IU
76.89%
Vitamin C:45.47mg
55.11%
Vitamin B6:0.77mg
38.4%
Potassium:1203.34mg
34.38%
Phosphorus:269.78mg
26.98%
Fiber:5.91g
23.65%
Manganese:0.47mg
23.45%
Calcium:202.61mg
20.26%
Vitamin B1:0.3mg
19.75%
Magnesium:73.3mg
18.32%
Vitamin B2:0.29mg
17.19%
Vitamin B3:2.9mg
14.52%
Copper:0.28mg
13.94%
Folate:51.1µg
12.78%
Vitamin K:13.28µg
12.65%
Vitamin B5:1.21mg
12.14%
Iron:2.1mg
11.68%
Vitamin B12:0.68µg
11.33%
Vitamin D:1.34µg
8.95%
Zinc:1.28mg
8.53%
Selenium:4.99µg
7.13%
Vitamin E:0.48mg
3.23%
Source:Allrecipes