Fowler's Potato Soup
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 Russet Potatoes5 Cups Water3/4 cup Celery chopped3 oz petit carrots chopped1/2 med. onion5 slices of Oscar Mayer Thin Sliced Bacon cut up1/2 cup milk (whole)1 Tbsp flour
Boil Potatoes and Carrots.
Saute onions and Celery.
Microwave Bacon and blot the greese off of it.
Add the onions and celery after tender to the potatoes and carrots. Add the bacon to the soup. Once potatoes are tender, add 1/2 cup milk and 1 Tbsp of flour. (Put the flour and milk in a sippie cup and shake so the flour will not make the soup lumpy.) Makes 4 servings of 14 ozs.
Number of Servings: 4
Recipe submitted by SparkPeople user HEATHERLASTER.
Saute onions and Celery.
Microwave Bacon and blot the greese off of it.
Add the onions and celery after tender to the potatoes and carrots. Add the bacon to the soup. Once potatoes are tender, add 1/2 cup milk and 1 Tbsp of flour. (Put the flour and milk in a sippie cup and shake so the flour will not make the soup lumpy.) Makes 4 servings of 14 ozs.
Number of Servings: 4
Recipe submitted by SparkPeople user HEATHERLASTER.
Nutritional Info Amount Per Serving
- Calories: 244.5
- Total Fat: 3.0 g
- Cholesterol: 9.1 mg
- Sodium: 1,029.8 mg
- Total Carbs: 49.1 g
- Dietary Fiber: 4.6 g
- Protein: 8.3 g
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