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Suggest a better description2-3 ea cloves; minced garlic 3-4 T chicken; or bacon fat 1/2 to 1 c water 4-5 ea med russet potatoes* 1-2 ea chicken bouillon cubes** 1-2 T white vinegar 2-3 T cornstarch*** 3-4 T sour cream*** *peeled and diced **(optional) ***dissolved in 1/4-1/3 cup cold water (optional) Saute in medium large pot the onion and garlic in fat over> medium\low heat until transparent or light brown. Stir in paprika. Immediately add chicken broth and 1/2 to 1 cup water to fill pot half full. Add peeled and diced potatoes and bring to boil. Add salt, pepper, bay leaves and 1 or 2 bouillon cubes to suit taste. Reduce to medium heat and cook for 30 to 40 minutes. Take out bay leaves. Remove pot from heat and use a hand masher to mash potatoes in soup.Add vinegar. Stir in cornstarch mixture to thicken if you prefer a creamy soup and cook an additional 4-5 minutes. OPTIONAL: Add 3-4 tablespoons of sour cream and mix well. FROM: LISA HLAVATY (FDGN81A) Recipe By : From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:06:15 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (144g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 8 | ||
Calories from Fat: 2 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.9mg | 0 % | |
Potassium 31.5mg | 1 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 1.1g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 8
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