These are our favorite potato soup redipes.

* Exported from MasterCook *

Golden Cream of Potato Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups And Stews Low Fat

Amount Measure Ingredient -- Preparation Method
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6 cups potatoes -- peeled and cubed
2 cups water
1 cup celery -- sliced
1 cup carrot -- thinly sliced
1/2 cup onion -- finely chopped
2 tsp dried parsley
2 cubes chicken bouillon cube
1 tsp salt
1/2 tsp pepper
3 cups milk -- divided
1/4 cup flour
3/4 lb cheese
4 slices bacon

Combine first 9 ingred. in Dutch oven; bring to a boil. Cover, reduce heat and simmer 7-8 min.or until vegs. are tender. Fry bacon, set aside. Reserve 3 tbl. drippings. Add flour till combined. Gradually add 1/4 cup milk, making a smooth paste. Stir into soup. Add remaining milk and cheese (I use cheddar); cook over med. heat till soup is thickened.

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* Exported from MasterCook *

Potato Bean Soup

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups And Stews Low Fat

Amount Measure Ingredient -- Preparation Method
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1/2 cup celery -- sliced
2 medium carrots -- shredded
1 clove garlic -- minced
2 tsp margarine -- melted
4 cups chicken broth
3 medium potatoes, peeled and cubed -- about 3 cups
2 tsp dried dill
1 (15oz) can Great Northern beans -- drained
1/2 cup low-fat sour cream
1 tbl flour
salt and pepper to taste

In a saucepan, stir celery, carrots and garlic in hot margarine, over med. heat about 4 min. or till tender. Stir in broth, potatoes and dill. Bring to a boil, reduce heat. Simmer, covered, for 20-25 min or till potatoes are tender. With back of spoon mash about half the potatoes. Add drained beans and mash some of them also. In a small bowl; stir together sour cream, flour, salt and pepper. Stir into potato mixture. Cook and stir until thickened and bubbly. Cook and stir one more min.

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