Homemade potato soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 medium potatoes1 cup raw onions chopped1 cup celery slices6 slices Louis Rich Turkey Bacon3 tsp Better Than Bouillon chicken base1 cup Instant nonfat dry milk6 cups tap watersalt and pepper to taste
Saute onions and celery until onions are translucent.
Cut bacon into 1/2inch pieces and cook in skillet until done.
Peel and then cut potatoes into 1 inch pieces.
Mix nonfat dry milk in half the water heat in microwave.
Add the Better Than Bouillon to the milk mixture and stir until dissolved.
Pour mixture into pressure cooker with the rest of the water.
Add the potatoes, onions, celery, bacon,salt and pepper to taste, to the pressure cooker.
Bring to pressure (15 lbs) and cook 6 minutes.
Cool down pressure cooker immediately.
Take two cups of mostly potatoes with liquid and blend with a hand blender until consistent solution. Add back to the rest of soup.
Serving Size: makes 12 1-cup servings
Cut bacon into 1/2inch pieces and cook in skillet until done.
Peel and then cut potatoes into 1 inch pieces.
Mix nonfat dry milk in half the water heat in microwave.
Add the Better Than Bouillon to the milk mixture and stir until dissolved.
Pour mixture into pressure cooker with the rest of the water.
Add the potatoes, onions, celery, bacon,salt and pepper to taste, to the pressure cooker.
Bring to pressure (15 lbs) and cook 6 minutes.
Cool down pressure cooker immediately.
Take two cups of mostly potatoes with liquid and blend with a hand blender until consistent solution. Add back to the rest of soup.
Serving Size: makes 12 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 116.6
- Total Fat: 1.5 g
- Cholesterol: 7.5 mg
- Sodium: 305.8 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 2.8 g
- Protein: 4.3 g
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