Souper Potato Soup
- Number of Servings: 6
Ingredients
6 serving White Potato - Small Boiled with skin 1 stalk, large (11"-12" long) Celery, raw 2 clove Garlic 1 medium (2-1/2" dia) Onions, raw 1 large (7-1/4" to 8-1/2" long) Carrots, raw .50 cup, pieces or slices Mushrooms, fresh 4 tbsp Extra Light Olive Oil 0.25 cup Flour - Gold medal all purpose flour 2 cup MIlk, Prairie Farms 2% Milk 1 cup Campbell's low sodium chicken broth 4 serving onions, young greens, raw, tops - 1 stalk - 12g (by jhall77) (by JHALL77) 0.5 gram Herb - Basil, Dried (1 tsp) (by SNCNFC) .50 tsp Lawrys Seasoned Salts .25 tsp Pepper, black 4 slice (1 oz) Swiss Cheese
Dice potatoes and boil until done. (I use red skinned with skin on) While potatoes cook, saute garlic, onion (diced fine),celery, carrot and mushrooms in 1 T. Olive oil.
When potatoes are cooked, mash and add to other veggies. Set aside.
Beat 1 T. Oil, add flour and combine create a roux. Slowly add milk and broth and continue to stir until slightly thickened. Add cheese and stir until melted.
Add all vegetables to this and stir until blended.
Garnish with green onion tops.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LAKE_CAT.
When potatoes are cooked, mash and add to other veggies. Set aside.
Beat 1 T. Oil, add flour and combine create a roux. Slowly add milk and broth and continue to stir until slightly thickened. Add cheese and stir until melted.
Add all vegetables to this and stir until blended.
Garnish with green onion tops.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LAKE_CAT.
Nutritional Info Amount Per Serving
- Calories: 336.7
- Total Fat: 16.4 g
- Cholesterol: 25.7 mg
- Sodium: 336.0 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 1.4 g
- Protein: 9.8 g
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