Caraway Potato Soup

Oxmoor House
Warm up a meal of Roast Beef Poor Boys with steaming bowls of this hearty potato soup.
2 servings.


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2/3 pound round red potatoes, peeled and diced
1/4 cup chopped onion
1/4 cup chopped celery
1 teaspoon chicken-flavored bouillon granules
1/8 teaspoon freshly ground pepper
1 (10 1/2-ounce) can low-sodium chicken broth
1/3 cup evaporated skimmed milk
1 teaspoon reduced-calorie margarine
1 teaspoon caraway seeds


Combine first 6 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add milk and margarine, stirring until margarine melts.

Transfer half of potato mixture to container of an electric blender or food processor; cover and process until smooth, stopping once to scrape down sides. Return pureed mixture to saucepan; add caraway seeds. Cook over medium heat until thoroughly heated.

Created date

August 2009

Nutritional Information

Calories 170
Caloriesfromfat 17 %
Fat 3.2 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 7.8 g
Carbohydrate 29.5 g
Fiber 0.0 g
Cholesterol 2 mg
Iron 0.0 mg
Sodium 550 mg
Calcium 0.0 mg