POTATOE SOUP
- Number of Servings: 8
Ingredients
9 POTATOES PEELED DICED20- BABY CARROTS1 ONIONWATER1/2 CUP BUTTER SOFTEND1(12OZ) EVAPORATED MILK1 CAN CREAM OF MUSHROOM SOUPSALTPEPPER
MIX POTATOE, CARROTS,ONION COVER WITH WATER. COOK TILL TENDER,
DRAIN IN COLLANDER.
IN SAME PAN MIX REST OF IND. STIR TO MED. HEAT BLENDED WELL, RETURN POTATOE MIXTURE TO PAN , COOK TILL BUBBLEY.
Number of Servings: 8
Recipe submitted by SparkPeople user WIGGLES4.
DRAIN IN COLLANDER.
IN SAME PAN MIX REST OF IND. STIR TO MED. HEAT BLENDED WELL, RETURN POTATOE MIXTURE TO PAN , COOK TILL BUBBLEY.
Number of Servings: 8
Recipe submitted by SparkPeople user WIGGLES4.
Nutritional Info Amount Per Serving
- Calories: 215.3
- Total Fat: 17.0 g
- Cholesterol: 25.7 mg
- Sodium: 1,341.5 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 0.9 g
- Protein: 4.6 g
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