Iowa Machine Shed Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
2.5 pounds red potatoes, skins on, cut in bite-size chunks1 cup chopped onion1 cup diced celery1/4 cup Fleischmann's original corn oil margarine1 quart nonfat milk 3 cups water4 Tbsp. Hormel bacon bits 1 cup chicken broth3/4 cup Wondra flour1 tsp. black pepper1 tsp. salt1/2 cup Fleischmann's original corn oil margarine1/4 cup parsley1 cup heavy whipping cream (substitute with 1/2 cup dry Coffee Mate mixed in 1 cup hot water)
Makes 5 quarts or 40 half-cup servings.
Boil potatoes in water to cover (without salt) for 10 minutes.
Drain and set aside.
Saute' onion and celery in 1/4 cup margarine in 5-quart heavy pot over medium heat until celery is tender.
Add milk and 3 cups water.
Heat over medium-high heat until very hot, stirring frequently ~ do not let soup boil. (It's helpful to use an instant-read thermometer to keep track of temperature ~ aim to keep it under 212 degrees.)
Add 1/2 cup margarine to soup.
Mix chicken broth, Wondra flour, salt and pepper and add mixture gradually to the hot soup while stirring.
Stir constantly until soup bubbles gently and becomes thick and creamy. Constant stirring prevents the milk from scorching, an irreversible mistake.
Stir in potatoes, parsley and whipping cream.
Garnishes: green onions, bacon bits, shredded cheese or croutons
Number of Servings: 40
Recipe submitted by SparkPeople user ABACADABRA1.
Boil potatoes in water to cover (without salt) for 10 minutes.
Drain and set aside.
Saute' onion and celery in 1/4 cup margarine in 5-quart heavy pot over medium heat until celery is tender.
Add milk and 3 cups water.
Heat over medium-high heat until very hot, stirring frequently ~ do not let soup boil. (It's helpful to use an instant-read thermometer to keep track of temperature ~ aim to keep it under 212 degrees.)
Add 1/2 cup margarine to soup.
Mix chicken broth, Wondra flour, salt and pepper and add mixture gradually to the hot soup while stirring.
Stir constantly until soup bubbles gently and becomes thick and creamy. Constant stirring prevents the milk from scorching, an irreversible mistake.
Stir in potatoes, parsley and whipping cream.
Garnishes: green onions, bacon bits, shredded cheese or croutons
Number of Servings: 40
Recipe submitted by SparkPeople user ABACADABRA1.
Nutritional Info Amount Per Serving
- Calories: 86.3
- Total Fat: 5.2 g
- Cholesterol: 9.6 mg
- Sodium: 147.9 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 0.7 g
- Protein: 2.1 g
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