potato soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
3 stalks Celery2 cup, Onions3 LG. Carrots 8 med. potato 4 chicken bullion cube, I use powder kind12 fl oz canned, evaporated, nonfat 0.25 cup Flour
Cut carrots , Potato , Celery to bite size pieces. Cut Onion small bits. Add billion cube and about 6 cups of water to just cover all that and boil till done. Season as you wish. After veggies are DONE. Mix in a bowl flour and evaporated milk it will thicken the soup turn to low. Stir constantly cook about 20 more min . Turn off burner set aside for 5 to 10 min . enjoy. Add what's left over in fridge eat next day.
Serving Size: Makes from 9 bowl serving. About 2 cups per bowl.
Serving Size: Makes from 9 bowl serving. About 2 cups per bowl.
Nutritional Info Amount Per Serving
- Calories: 191.8
- Total Fat: 2.0 g
- Cholesterol: 1.7 mg
- Sodium: 77.2 mg
- Total Carbs: 40.9 g
- Dietary Fiber: 1.2 g
- Protein: 6.6 g
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