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Potato Soup

This healthy recipe comes from NDSU Extension Service.


  • 1/2 c. chopped onion
  • 1/2 c. chopped celery
  • 6 diced potatoes
  • 2 Tbsp. margarine
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 c. nonfat dry milk
  • 3 c. water
  • 2 Tbsp. flour


Melt the margarine in a large saucepan on low heat. Add the onion and celery. Cook for a few minutes. Add the potatoes, salt, pepper and 1½ cups water. Cook for 15 minutes until the potatoes are tender. In a small bowl, stir together the dry milk and flour. Add 1½ cups water slowly, stirring as you add it. Add the milk mix to the potatoes. Cook until the soup is heated and slightly thickened, approximately 10 minutes. Adjust the seasonings.

Note: You can substitute 4 cups of milk for the 1 cup nonfat dry milk and 3 cups water. Use 2 cups milk where water is called for in the directions, and omit the dry milk.


Makes six servings.

Per serving: 130 calories, 4 grams (g) fat, 17 g carbohydrate, 4 g fiber and 310 milligrams sodium.

Filed under: soups, vegetables
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