Taste of Texas Baked Potato Soup
- Number of Servings: 8
Ingredients
2 Russet Potatoes1 Yellow Onion, diced1 tsp salt1 tsp white pepper1 c buttermilk1/2 c heavy cream2 tbsp butter (NOT margarine)2 boullon cubes1 cup water
Bake the potatoes, remove the skin, and cube. Place the butter and onions into a large pot and cook on low heat until they become soft and transparent. Do not burn the butter!
Add the milk and cream. Bring to a boil. next add the chicken base then the potato cubes, and mix by hand with a paddle until the soup thickens and the lumps are gone. Add water for consistancy. Bring to a boil for about 15 minutes. Add salt and pepper. Enjoy.
This recipe was found at www.tasteoftexas.com/recipes. My all time favorite restaurant.
Number of Servings: 8
Recipe submitted by SparkPeople user RMC3092.
Add the milk and cream. Bring to a boil. next add the chicken base then the potato cubes, and mix by hand with a paddle until the soup thickens and the lumps are gone. Add water for consistancy. Bring to a boil for about 15 minutes. Add salt and pepper. Enjoy.
This recipe was found at www.tasteoftexas.com/recipes. My all time favorite restaurant.
Number of Servings: 8
Recipe submitted by SparkPeople user RMC3092.
Nutritional Info Amount Per Serving
- Calories: 234.9
- Total Fat: 19.9 g
- Cholesterol: 70.1 mg
- Sodium: 549.0 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 0.8 g
- Protein: 3.0 g
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