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Name: Potato Soup Barden Style
Prep time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 Leek -- sliced thin; 3 md Potatoes -- peeled& cubed; 1 1/2 qt Chicken broth; 1 md Carrot -- sliced thin; Salt and ground white; Thin; 1 tb Fresh chives, or more; 1 c Cream; 1/2 c Onion -- finely diced; 1 tb Butter; 3 Stalks celery -- sliced; 1/2 c White bread crumbs; 1 md Onion -- sliced thin; Pepper

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INGREDIENTS

1 Leek -- sliced thin
3 md Potatoes -- peeled& cubed
1 1/2 qt Chicken broth
1 md Carrot -- sliced thin
Salt and ground white
Thin
1 tb Fresh chives, or more
1 c Cream
1/2 c Onion -- finely diced
1 tb Butter
3 Stalks celery -- sliced
1/2 c White bread crumbs
1 md Onion -- sliced thin
Pepper

Servings

INSTRUCTIONS

Add first four veggies to pot with the broth. Add pepper and dash of nutmeg.Cook over low heat til potatoes are tender. Remove 1 cup of potatoes set aside. Puree rest of soup.In small saucepan saute diced onion in butter. Add to soup pot along with pureed soup, stir in cream and reserved potatoes. Season and heat thru. Top serving bowls with the croutons. Evaporated milk can be used instead of cream. Recipe By : German Crusine File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (411g)
Recipe Makes: 4 Servings

Calories: 263
Calories from Fat: 231 (88%)

Amt Per Serving		% DV

	Total Fat 25.7g	34 %
	Saturated Fat 15.6g	78 %
	Monounsaturated Fat 7.2g
	Polyunsanturated Fat 1g
Cholesterol 89.1mg		27 %
Sodium 1522.1mg		52 %
Potassium 154.9mg		4 %
Total Carbohydrate 5.7g		2 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 5.5g
Protein 3.6g		5 %
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.

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Calories per serving: 263

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