Mary Loved it, I'm just not into potato soups. This is a good version though.
Source: A River's Course, a Junior League Recipe p. 72
1. Remove pulp from potato skins and set them aside.
2. Melt butter over medium heat; add flour and stir, over low heat, for 1 to 2 minutes. Gradually add milk and simmer until thickened. Add potato pulp (it will appear lumpy).
3. Add sour cream, 1 cup cheese, half the bacon, and half the onion. Stir until cheese melts. Season with salt and pepper to taste.
4. Soup will be thick. To thin, add more milk. Garnish with remaining cheese, onion, and bacon.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3220g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5457 | ||
Calories from Fat: 3579 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 397.7g | 530 % | |
Saturated Fat 203.6g | 1018 % | |
Monounsaturated Fat 132.4g | ||
Polyunsanturated Fat 26.9g | ||
Cholesterol 942.3mg | 290 % | |
Sodium 5473mg | 189 % | |
Potassium 6734.3mg | 177 % | |
Total Carbohydrate 330.8g | 97 % | |
Dietary Fiber 11.1g | 44 % | |
Sugars, other 319.8g | ||
Protein 152.1g | 217 % | |
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: 5457
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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