Rosy Potato Soup
A creamy, rosy-hued potato soup with fragrant paprika and fresh parsley, perfect for comforting meals and suitable for all seasons, especially when a hearty, flavorful dish is desired.
Ingredients
Instructions
- In a large saucepan, sauté onion and celery in margarine until tender.
- Stir in flour and salt until blended.
- Gradually add milk, stirring continuously.
- Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
- Reduce heat to low.
- Add cooked potatoes, parsley, and paprika; heat through and serve.
Tips & Substitutions
For a creamier texture, use whole milk or substitute with half-and-half. If you're short on time, use pre-cooked potatoes. Fresh herbs can enhance the flavor; consider adding chives or thyme along with parsley. Adjust the salt based on your preference and remember that the soup can be pureed for a smoother consistency. This soup pairs beautifully with Maple Fruit And Nut Bread.
Serving Suggestions
Serve the soup hot, garnished with a sprinkle of paprika and fresh parsley for a pop of color. It pairs well with crusty bread or a light salad for a complete meal. For a heartier option, consider serving it alongside a sandwich like a classic grilled cheese. You might also enjoy this soup with a side of Awfully Good Beans for a satisfying vegetarian meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, stirring occasionally. If the soup thickens too much during storage, add a splash of milk to achieve the desired consistency when reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Rosy Potato Soup contains roughly 882 calories, with 53g protein, 134g carbohydrates, and 27g fat. It is an excellent source of vitamin C (256% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (181% of the Daily Value). Note that it is relatively high in sodium, at 2107mg per serving (92% 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 make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator. In fact, the flavors often deepen and improve after a day. Just be sure to reheat gently to avoid curdling the milk.
Is it possible to freeze the soup?
Freezing the soup is not recommended due to the milk, which can separate when thawed. However, you can freeze the base (without potatoes) and add freshly cooked potatoes when you reheat it.
What can I use instead of margarine?
You can substitute margarine with butter or olive oil for a different flavor. If you're looking for a dairy-free option, coconut oil works well and can add a unique taste to the soup.
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).