Fill stock pot with 6 quarts of cold water Place potatoes, celery, carrots and bay leaves in the pot. Bring to boil and turn down heat to high simmer. Simmer for 30-40 minutes until vegetables are cooked. Using a potatoe masher, coursely crush vegetables in the stock. Add sliced Weiners. Simmer for 1 hous. Remove whole bay leaves. Salt and pepper to taste. Do not add any water during the cooking process. The soup will thicken on its own.
For an even smokier flavour you can garnish the soup with crisp, crumbled bacon bits.
Don't turn it into a purée. A few chunks of potato is better. This soup is actally better the next day ( if it lasts that long)!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (721g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 1 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 49.4mg||2 %|
|Potassium 53.2mg||1 %|
|Total Carbohydrate 2.1g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 1.4g|
|Protein 0.2g||0 %|
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Calories per serving: 9
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