Creamy Potato Soup

My mom passed this recipe for creamy potato soup on to me years ago. She saw it on a KUTV 2 show. The recipe comes from Debbie Worthen. She was on the show sharing this recipe.

If your looking for a low fat creamy potato soup that tastes good, this is it. The only bad thing you’ve got going on in here is the 1/4 cup butter. The recipe calls for red potatoes, but I don’t always have those. So russets also work just fine.

I never put in the peas in it for my family. No one at my house likes them. I really like how this recipe uses green onion instead of the typical chopped yellow onion. It’s a nice change and adds color to the soup. This has become a family favorite.

Creamy Potato Soup

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Ingredients

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• 4 cups chopped red potatoes
• ¾ cup chopped celery
• 1 ½ cup diced green onion
• 2 cups chopped carrots
• ¼ cup water
• ½ cup frozen peas
• 2 cups water
• 1 tsp salt
• ¼ cup butter
• ¼ cup flour
• ¼ tsp pepper
• 1 tsp. salt
• 4 cups skim milk
• 2 chicken bouillon cubes

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Instructions

1. Sauté green onions in the 1/4 cup water until tender in a large stock pot. Add potatoes, celery, carrots, 1 tsp salt and 2 cups water. Cover and simmer 20 to 25 minutes. (Add peas when you have about 5 min left)
2. Meanwhile, in a sauce pan, melt butter and flour until bubbly. Slowly add skim milk, bouillon, salt, and pepper. Stir until thickens. Add this mixture to the vegetables. Stir until heated all the way through. Serves 4-6.

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This is the original photo from this post. The above photo was updated in January 2017.