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Potato Soup V

Rated as 4.74 out of 5 Stars

"Old recipe from my family files. The cheese biscuits are a must with this soup."
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Ingredients

servings 356 cals
Original recipe yields 6 servings

Directions

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  1. In a large stock pot combine celery, onion, potatoes, bouillon cubes, pepper, celery salt and parsley. Add enough water so that vegetables are fully submerged, cover and cook until vegetables are tender. Remove from the heat and set aside.
  2. In a small skillet melt butter. Once melted add flour and mix until a paste like consistency is formed. Add milk all at once and stir over low heat until it thickens.
  3. Add milk and flour mixture to the vegetables and stir gently. Add half and half and keep warm until serving. If desired serve with Cheese Biscuits II.

Nutrition Facts


Per Serving: 356 calories; 21.9 g fat; 33.3 g carbohydrates; 7.7 g protein; 62 mg cholesterol; 882 mg sodium. Full nutrition

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Reviews

Read all reviews 91
  1. 107 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is a good potato soup if you make a few alterations. I omitted the celery. I added about 1 cup of cheese, a package of bacon (fried and crumbled) and added a few green onions. WHAT A DIF...

Most helpful critical review

I'm sorry, but this soup recipe is not warrant 5 stars. I followed this recipe to the "T" and found it very bland. After adding wine, whole thyme leaves, nutmeg I found it much improved!

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This is a good potato soup if you make a few alterations. I omitted the celery. I added about 1 cup of cheese, a package of bacon (fried and crumbled) and added a few green onions. WHAT A DIF...

This is a great potato soup and my family and friends have all loved it. I do make a few changes to make it even better. Cook about 10 pieces of bacon in the oven and use about 2 tablespoons o...

A fantastically versital potatoe soup! With 12 of us living in our home I have to satisfy many different tastes! I crumbled bacon and shredded some cheddar and put it on the table for those tha...

Good flavor. I sauteed the celery and onion first in 2 tbsps of the butter and I used 1 cup of shredded cheddar instead of 1 cup of half and half. I didn't think it needed any more cream and I...

fantastic. I wouldn't change a thing. Been using this recipe for a couple years now.

This recipe was great. I did change a few things, though. I used minced onion instead of fresh, and added extra boullion. Also added bacon, and instead of half of the butter, i used bacon grease...

I'm sorry, but this soup recipe is not warrant 5 stars. I followed this recipe to the "T" and found it very bland. After adding wine, whole thyme leaves, nutmeg I found it much improved!

More of a "cream" soup than a potato soup, but still good. Make sure you chop the parsley finely, it helps to use scissors.

Wow!!!! This was really good! I've never made potato soup before. I made it exactly as the recipe said except I used evaporated milk instead of half and half, just because I needed to use some u...