Potato Soup VIII Recipe

Image courtesy: jenniferskitchen.com


  • 3 potatoes, peeled and cubed
  • 1 cup water
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1 cube chicken bouillon
  • 1/4 cup nonfat dry milk powder
  • 2 tablespoons all-purpose flour
  • 2 cups skim milk


In a large saucepan over high heat, add the potatoes, water, onions, celery, carrots and bouillon. Bring to a boil and reduce heat to low. Cover and simmer for 20 minutes, or until potatoes are tender. Mash slightly.

In a small bowl, mix together the milk powder and the flour. Gradually add the milk, stirring until smooth. Add the milk/flour mixture to the potato mixture, stirring constantly. Cook and stir until soup is thick and bubbly.