Potato Salad Soup

The flavors of summer in a hearty winter soup!

• Calories: 280 Calories

Ingredients

• 1 ½ cups milk
• 5 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 1 onion, chopped
• ½ cup chopped celery
• 2 tablespoons chopped fresh parsley
• ½ teaspoon dried thyme
• 2 teaspoons Worcestershire sauce
• 2 cloves garlic, minced
• 3 hard-cooked eggs, chopped
• ¼ teaspoon poultry seasoning
• ½ teaspoon seasoning salt
• ¼ cup chopped carrots
• 3 potatoes, cut into 1/4-inch slices
• 1 ½ teaspoons mustard powder
• 1 pinch ground allspice
• ¾ teaspoon celery salt
• 2 tablespoons white wine
• 1 ½ cups chicken stock

Recipe Instructions

Step 1

Saute the onion, celery, carrots, garlic, and parsley in the butter until soft. Sprinkle in the flour and cook, stirring, for 2 minutes.

Step 2

Add the stock, milk, potatoes, Worcestershire sauce, dry mustard powder, allspice, celery salt, thyme, seasoning salt, white wine and poultry seasoning. Allow to simmer and thicken, stirring occasionally. Cook until the potatoes are cooked through, about 25 minutes. During the cooking break up the potatoes with the back of a spoon to make large chunks. Serve warm with chopped hard boiled egg sprinkled over.