Potato soup
by dcone
Got this recipe in North Carolina from Lori
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INGREDIENTS
- 4 Tablespoons Butter
- 1 Onion
- 6-7 Potatoes ; Medium gold russet
- To taste Garlic salt n pepper
- 1 Can Cream of chicken soup
- 4 Slices Velvet a ; Broken up
- 1 1/2 Soup cans Milk ; I like less
- 1 Roll Crackers
INSTRUCTIONS
Careful, not too much water!
In large soup kettle, sauté onion in melted butter. Peel potatoes and cut in small pieces. Add to onions and cover with hot water. Season with garlic salt and pepper. Cook until mushy. Stir in cream of chicken soup and add pieces of cheese. Stir till cheese is melted. Stir in milk. Heat to boiling. Remove from heat. Serve with crackers. May be made a day in advance to heat up.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (214g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 289 | ||
| Calories from Fat: 210 (73%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 23.4g | 31 % | |
| Saturated Fat 10.2g | 51 % | |
| Monounsaturated Fat 6g | ||
| Polyunsanturated Fat 4.2g | ||
| Cholesterol 43.2mg | 13 % | |
| Sodium 1516.6mg | 52 % | |
| Potassium 29mg | 1 % | |
| Total Carbohydrate 15.7g | 5 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 15.4g | ||
| Protein 4.7g | 7 % | |
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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: 289
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