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** I Use fresh chicken stock (1-1/2) cups, instead of bullion & water In large pot, combine the 1-1/2 c. wter (or chicken stock), potato and onions, celery and salt. Cover and cook until potatos are tender, but firm Add 1 c. milk, heating thoroughly In another bowl, blend sour cream and flour and gradually add remaining cup of milk. Pour 1/3 of hot mixture into sour cream mixture, mixing well. Return this sour cream mixture to potato mixture and cook, and stir until thickened. You cant help but LOVE THIS SOUP!! Posted by Bobbie Kopf to the Fidonet Cooking echo 10-95 Posted to MM-Recipes Digest by "Rfm"
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|Serving Size: 1 Serving (652g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 313 (45%)|
|Amt Per Serving||% DV|
|Total Fat 34.8g||46 %|
|Saturated Fat 21.4g||107 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 89.1mg||27 %|
|Sodium 232.3mg||8 %|
|Potassium 1713.7mg||45 %|
|Total Carbohydrate 70.8g||21 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 63.6g|
|Protein 25.5g||36 %|
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Calories per serving: 689
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