Fall Potato Soup

  • Yield: 4 servings

"I don't know anyone else who makes potato soup like this. It is a favorite at our house -- pretty and so good!"


10 to 12 small new red potatoes, or 4-5 medium-size
1 carrot, grated
1 rib celery, finely chopped
1/4 onion, finely chopped
2tablespoons margarine
1tablespoon bacon grease
1teaspoon flour
1 (14-ounce) can chicken broth
1cup milk
1/2teaspoon salt
1/4teaspoon pepper


  1. Steam potatoes until very tender.
  2. Peel and cut into bite-sized pieces when cool.
  3. Saute carrot, onion and celery in the margarine until crisp tender.
  4. Stir in flour and bacon grease. Pour in chicken broth and milk and stir until smooth. Add potatoes and stir until mixture is lump-free.
  5. Heat until ready to boil, but not boiling. Serve topped with grated cheddar cheese and chopped green onions.

Tips From Our Test Kitchen: For a decadent treat, top with crumbled bacon. Omit the bacon and bacon grease for a lower fat version.

— Gwen Cox, Canyon, Texas

Nutritional Info *per serving

  • Glycemic Load 1
  • Calories 430
  • Fat 12g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 4.5g
  • Cholesterol 10mg
  • Sodium 630mg
  • Potassium 2180mg
  • Carbohydrate 74g
  • Fiber 8g
  • Sugars 10g
  • Protein 11g
  • Trans Fat 1g
  • Vitamin A 60%
  • Vitamin C 80%
  • Calcium 15%
  • Iron 20%