Ingredients
| onions: 1 |
| celery (chopped): 3 cups |
| carrots: 3 |
| white mushrooms: 5 oz |
| russet potatoes: 3 whole potatoes |
| all-purpose flour (unsifted): 5 Tbl |
| olive oil: 2 Tbl |
| chicken broth: 2 cups |
| 2% milk: 3 cups |
| water: 1 1/2 cups |
| salt |
| black pepper (fresh ground) |
Low Fat Potato Soup II
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
14 serving(s)
Tags
Method
- Chop onions, celery, and mushrooms and saute in in olive oil in 5-qt. pan until semi-soft. (I normally use less celery, but recipe can be changed to use whatever vegies you have on hand.).
- Add flour and stir well. Then add broth, milk, and water a little at a time so the soup does not cool too much.
- Chop potatoes and carrots and add to soup.
- Simmer until done. Season with salt, pepper, and any other desired seasonings.