Caraway Potato Soup

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

Yield: 2 servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 170
  • Calories from fat: 17%
  • Fat: 3.2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 7.8g
  • Carbohydrate: 29.5g
  • Fiber: 0.0g
  • Cholesterol: 2mg
  • Iron: 0.0mg
  • Sodium: 550mg
  • Calcium: 0.0mg


  • 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


  1. 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.
  2. 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.
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