Ingredients
6
6 servings
- •1 onion, chopped
- •0.5 cup chopped celery
- •0.25 cup chopped carrots
- •2 cloves garlic, minced
- •2 tablespoons chopped fresh parsley
- •5 tablespoons margarine
- •4 tablespoons all-purpose flour
- •1.5 cups chicken broth
- •1.5 cups whole milk
- •3 potatoes, cut into 1/4-inch slices
- •2 teaspoons Worcestershire sauce
- •1.5 teaspoons mustard powder
- •1 pinch ground allspice
- •0.75 teaspoon celery seed
- •0.5 teaspoon dried thyme
- •0.5 teaspoon seasoning salt
- •2 tablespoons dry white wine
- •0.25 teaspoon ground cayenne pepper
- •0.25 teaspoon chicken bouillon powder
Instructions
- In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
- Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.
Nutritional Facts
Per 6 servings
- Calories: 252
- Carbohydrate: 30g
- Fat: 12g
- Fiber: 3g
- Protein: 7g
- Sugar: 5g
Related Recipes
Perfect Potato Soup
Spicy and Creamy Vegetable Soup
Winter White Soup
Loaded Chicken Potato Soup
Five Star Venison Stew
Instant Pot Creamy Chicken Noodle Soup
Honey-Mustard Chicken with Roasted Vegetables
Leek and Potato Soup with Shrimp and Corn
Smothered Chicken with Spinach, Potatoes, and Mushrooms
Cream of Potato Soup
Sheet Pan Chicken and Veggies with Mustard Vinaigrette
