Try this Bennigans Potato Soup recipe, or contribute your own.
Suggest a better descriptionCombine chicken stock in sauce pan with ham base. Stir until lumps are gone. In separate stock pot: melt first margarine measurement; add onion and sautee until transparent. Add potato bite size pieces and pepper. Add chicken stock mix and stir until well mixed. Bring mixture to a boil. In small pan, melt second margarine measure and add flour to create a roux. It should be light brown in color. When stock comes to a boil, add roux with a wire whisk. This will cause the soup to start thickening. Return to a boil. Slowly add the milk. If the soup is too thin, make additional roux and add it to the soup. If you need to do this, be sure to cook the roux until a tan color. This will get rid of the raw flour taste. If the soup is too thick, thin it out with more milk. Posted to EAT-L Digest 25 Sep 96 Date: Thu, 26 Sep 1996 18:07:26 -0400 From: Simps
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Serving Size: 1 Serving (676g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 373 | ||
Calories from Fat: 211 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.4g | 31 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 15.6mg | 5 % | |
Sodium 894.7mg | 31 % | |
Potassium 547.1mg | 14 % | |
Total Carbohydrate 26.2g | 8 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 25.8g | ||
Protein 13.8g | 20 % | |
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: 373
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