Noodle-Potato Soup
A hearty and comforting noodle-potato soup with colorful peppers and herbs, perfect for cold days and suitable for family dinners or casual gatherings.
Ingredients
Instructions
- Cook the chopped potatoes in a medium pot until tender.
- In a separate pan, cook the wide egg noodles until done, then set aside.
- Cut up the onion, green pepper, red pepper, yellow pepper, and celery.
- Add the chopped onion, peppers, and celery to the cooked potatoes in the pot.
- In a medium bowl, mix the flour and milk until thickened.
- Pour the flour-milk mixture into the pot with the vegetables and potatoes, stirring until well combined.
- Add the cooked noodles to the soup and stir until evenly mixed.
- Season with salt, pepper, and parsley flakes to taste, then serve.
Tips & Substitutions
For a creamier soup, consider using half-and-half instead of milk. You can also substitute some of the potatoes with sweet potatoes for a different flavor profile. If you're short on time, pre-chopped vegetables can save prep time. To enhance the flavor, sauté the onions and peppers before adding them to the pot. This recipe is versatile, fitting nicely into vegetarian recipes.
Serving Suggestions
Serve this hearty noodle-potato soup with crusty bread for dipping or a fresh garden salad for a complete meal. It pairs beautifully with Aunt Grace'S Fried Chicken for a comforting dinner. For an added touch, sprinkle extra parsley on top just before serving to enhance presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup slowly on the stovetop over medium heat, stirring occasionally. If the soup thickens too much in the fridge, add a little extra milk while reheating to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Noodle-Potato Soup contains roughly 1161 calories, with 19g protein, 180g carbohydrates, and 41g fat. It is an excellent source of vitamin C (166% of the Daily Value), potassium (57% of the Daily Value), and iron (47% of the Daily Value). Note that it is relatively high in sodium, at 696mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of noodles instead of wide egg noodles?
Yes, you can substitute wide egg noodles with other pasta types like rotini or even gluten-free noodles. Just adjust the cooking time based on the type of noodle you choose, ensuring they are cooked al dente before adding to the soup.
How can I make this soup vegan?
To make this soup vegan, substitute the milk with a plant-based alternative like almond or oat milk. Use vegetable broth instead of water for cooking the potatoes and omit the flour or replace it with a gluten-free flour to keep the soup thick.
What can I add for extra protein in this soup?
For extra protein, consider adding cooked beans such as chickpeas or white beans, or toss in some shredded rotisserie chicken. Tofu cubes can also be a great addition, making the soup more filling while keeping it vegetarian.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).