Name: Mashed Potatoes and Gravy Soup
Prep time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: Sour cream to taste; 1 cn Chicken broth; 1/2 c Potato flakes to thicken; 6 lg White potatoes peeled; 1/2 c Sour cream; 2 tb Butter; 1 c Half and half; Chives chopped to taste; Cheddar cheese or Havarti; 6 Pieces lean bacon; 1 Onion chopped; 1 cn Water; 1 pk Pioneer Cream Gravy Mix

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INGREDIENTS

Sour cream ; to taste
1 cn Chicken broth
1/2 c Potato flakes ; to thicken
6 lg White potatoes ; peeled
1/2 c Sour cream
2 tb Butter
1 c Half and half
Chives ; chopped to taste
Cheddar cheese ; or Havarti
6 Pieces lean bacon
1 Onion ; chopped
1 cn Water
1 pk Pioneer Cream Gravy Mix

Servings

INSTRUCTIONS

Boil potatoes in one can of chicken broth and one can of water until fork tender. While potatoes cook, fry lean bacon with one chopped onion. Drain grease and reserve. Remove a couple of cooking spoons of drained potatoes, reserve. Continue to cook remaining potatoes until almost mushy and having absorbed almost all the liquid Mash potatoes with several tablespoons of butter, adding about a cup of half and half, a half cup of sour cream and salt and pepper. Add the reserved poatoes for texture at this time. Soup should be lumpy. Mix one package of Pioneer Cream Gravy Mix as directed and add to the soup mixture. Add the sauteed onions and bacon at this time. Simmer slowly until soup thickens. The soup should be very thick; if it isnt add 1/2 cup of potato flakes to the mixture. Garnish with a dollop of sour cream, sprinkle with chopped chives or green onion tops and bottoms, cheddar or Havarti cheese and dig in. The soup spoon should almost stand alone. NOTES : Cynthia Robichaux is Lous friend since they sat at the same table in the first grade. She is a great cook and manages the award-winning Potluck on the Pedernales cookbook from the Johnson City, Texas, Garden Club. This is her favorite recipe. Recipe by: Cynthia Robichaux Smith Posted to recipelu-digest Volume 01 Number 164 by Lou Parris on Oct 26, 1997

NOTES

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Mashed Potatoes and Gravy Soup

Sour cream to taste
1 cn Chicken broth 
1/2 c Potato flakes to thicken
6 lg White potatoes peeled
1/2 c Sour cream 
2 tb Butter 
1 c Half and half 
  Chives chopped to taste
  Cheddar cheese or Havarti
6 Pieces  lean bacon 
1  Onion chopped
1 cn Water 
1 pk Pioneer Cream Gravy Mix

Boil potatoes in one can of chicken broth and one can of water until fork  tender. While potatoes cook, fry lean bacon with one chopped onion. Drain  grease and reserve. Remove a couple of cooking spoons of drained potatoes,  reserve.    Continue to cook remaining potatoes until almost mushy and having absorbed  almost all the liquid    Mash potatoes with several tablespoons of butter, adding about a cup of  half and half, a half cup of sour cream and salt and pepper. Add the  reserved poatoes for texture at this time.    Soup should be lumpy. Mix one package of Pioneer Cream Gravy Mix as  directed and add to the soup mixture. Add the sauteed onions and bacon at  this time. Simmer slowly until soup thickens. The soup should be very  thick; if it isnt add 1/2 cup of potato flakes to the mixture.    Garnish with a dollop of sour cream, sprinkle with chopped chives or green  onion tops and bottoms, cheddar or Havarti cheese and dig in. The soup  spoon should almost stand alone.    NOTES : Cynthia Robichaux is Lous friend since they sat at the same table  in the first grade.    She is a great cook and manages the award-winning  Potluck on the Pedernales cookbook from the Johnson City, Texas,  Garden  Club.   This is her favorite recipe.  Recipe by: Cynthia Robichaux Smith    Posted to recipelu-digest Volume 01 Number 164 by Lou Parris  <lbparris@earthlink.net> on Oct 26, 1997

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Nutrition

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Serving Size: 1 Serving (3364g)
Recipe Makes: 1

Calories: 3481
Calories from Fat: 1586 (46%)

Amt Per Serving		% DV

	Total Fat 176.2g	235 %
	Saturated Fat 86.2g	431 %
	Monounsaturated Fat 60.7g
	Polyunsanturated Fat 13.2g
Cholesterol 404.1mg		124 %
Sodium 2937mg		101 %
Potassium 10708.7mg		282 %
Total Carbohydrate 408.2g		120 %
	Dietary Fiber 57g	228 %
	Sugars, other 351.2g
Protein 79g		113 %
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Calories per serving: 3481

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