Potato Soup

Servings: 6 ⟩⟩ Serving size: 1 cup

You will need
  • 2 medium potatoes, peeled and cubed
  • 1 stalk celery, chopped
  • 1 small onion, chopped
  • 1 cup water
  • 1 tablespoon margarine
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups fat-free milk
Shopping list
  • Medium-sized potatoes
  • Celery
  • Onion
  • Margarine
  • Salt
  • Pepper
  • Fat-free milk
Nutrients per serving
  • Calories 100
  • Total Fat 2g
    • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 280mg
  • Total Carbohydrates 18g
    • Dietary Fiber 2g
    • Sugars 5g
  • Protein 4g
What to do
  1. Combine all ingredients except milk in large pot; bring to boil and then reduce heat.
  2. Simmer for 20 minutes or until vegetables are tender.
  3. Add milk and heat thoroughly.
  4. Cook, stirring constantly, until slightly thickened, about 5 minutes.

Get children involved

Kids can scrub potatoes and wash celery. Older children can measure ingredients.

Be food safe
  • When serving soup for a second time, reheat until it’s steaming hot throughout – at least to 165o If reheating in microwave, stop and stir soup several times.
  • Don’t put large pot of hot soup directly into refrigerator. According to the U.S. Department of Agriculture, an 8-inch stockpot of steaming soup takes 24 hours to safely cool in a refrigerator.
  • Instead, transfer soup to shallow containers, making sure soup is no more than 2 inches deep. Refrigerate promptly. You can place loosely covered foods in refrigerator while still warm; cover tightly when food is completely cooled.
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