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
What To Do
- Combine all ingredients except milk in large pot; bring to boil and then reduce heat.
- Simmer for 20 minutes or until vegetables are tender.
- Add milk and heat thoroughly.
- Cook, stirring constantly, until slightly thickened, about 5 minutes.
Make My Shopping List
- 2 medium potatoes, peeled and cubed.
- 1 Stalk celery, chopped
- 1 Small onion, chopped
- 1 Cup water
- 1 tablespoon margarine
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups fat-free milk
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.
Get Children Involved
Kids can scrub potatoes and wash celery. Older children can measure ingredients.
