Ingredients40 m servings 532 cals
- In a medium saucepan over medium heat, combine potatoes, celery, onion, carrot, chicken broth, vinegar and salt. Bring to a boil, then reduce heat, cover and simmer 20 minutes.
- Whisk together milk and flour and stir into pot. Simmer uncovered until thickened, 5 to 10 minutes. Pour into 2 bowls and top with Cheddar, Monterey Jack and bacon.
Per Serving: 532 calories; 19.1 g fat; 73.8 g carbohydrates; 17.1 g protein; 41 mg cholesterol; 2221 mg sodium. Full nutrition
ReviewsRead all reviews 13
Absolutely DELICIOUS!! I wanted a soup recipe which didn't use a store bought soup and I found this recipe. I followed the recipe as stated except I was out of milk. I subbed a 12 oz can (1 ...
this soup is GREAT! the vinegar is an interesting and very important addition - don't leave it out! i like to mash the potatoes a bit right before serving to thicken it up even more...also, i ...
This was pretty tasty! It made two generous bowls of soup. There was no taste of vinegar in the final product. I had a little bit of leftovers, and they tasted pretty good the next day! Than...
This is a great alternative to the really heavy cream-based potato soups. It was really good and light. I didn't have any milk, so instead of the milk and flour, I used plain nonfat yogurt, wh...
I changed the serving size a while ago and it said to add 7 1/2 cups Monterey Jack Cheese - WELL WORTH IT! The only thing I did different was to add more celery, onion, and carrot, and added chi...
YUM!!! My husband and I love potato soup and this recipe is probably the best that I've tried. The carrots, onion, and celery really enhance the flavor. The addition of the vinegar seemed a l...
This soup was EXCELLENT!!! I would call it GERMAN POTATO SOUP instead of potato soup XI. I didn't have any celery so I omitted it but next time will try it with to enhance the already delicious ...