Iowa Machine Shed Potato Soup
Nutritional Info
- Servings Per Recipe: 40
- Amount Per Serving
- Calories: 86.3
- Total Fat: 5.2 g
- Cholesterol: 9.6 mg
- Sodium: 147.9 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 0.7 g
- Protein: 2.1 g
View full nutritional breakdown of Iowa Machine Shed Potato Soup calories by ingredient
Introduction
very rich, but eaten in half-cup portion, a special treat very rich, but eaten in half-cup portion, a special treatNumber of Servings: 40
Ingredients
-
2.5 pounds red potatoes, skins on, cut in bite-size chunks
1 cup chopped onion
1 cup diced celery
1/4 cup Fleischmann's original corn oil margarine
1 quart nonfat milk
3 cups water
4 Tbsp. Hormel bacon bits
1 cup chicken broth
3/4 cup Wondra flour
1 tsp. black pepper
1 tsp. salt
1/2 cup Fleischmann's original corn oil margarine
1/4 cup parsley
1 cup heavy whipping cream (substitute with 1/2 cup dry Coffee Mate mixed in 1 cup hot water)
Directions
Makes 5 quarts or 40 half-cup servings.
Boil potatoes in water to cover (without salt) for 10 minutes.
Drain and set aside.
Saute' onion and celery in 1/4 cup margarine in 5-quart heavy pot over medium heat until celery is tender.
Add milk and 3 cups water.
Heat over medium-high heat until very hot, stirring frequently ~ do not let soup boil. (It's helpful to use an instant-read thermometer to keep track of temperature ~ aim to keep it under 212 degrees.)
Add 1/2 cup margarine to soup.
Mix chicken broth, Wondra flour, salt and pepper and add mixture gradually to the hot soup while stirring.
Stir constantly until soup bubbles gently and becomes thick and creamy. Constant stirring prevents the milk from scorching, an irreversible mistake.
Stir in potatoes, parsley and whipping cream.
Garnishes: green onions, bacon bits, shredded cheese or croutons
Number of Servings: 40
Recipe submitted by SparkPeople user ABACADABRA1.
Boil potatoes in water to cover (without salt) for 10 minutes.
Drain and set aside.
Saute' onion and celery in 1/4 cup margarine in 5-quart heavy pot over medium heat until celery is tender.
Add milk and 3 cups water.
Heat over medium-high heat until very hot, stirring frequently ~ do not let soup boil. (It's helpful to use an instant-read thermometer to keep track of temperature ~ aim to keep it under 212 degrees.)
Add 1/2 cup margarine to soup.
Mix chicken broth, Wondra flour, salt and pepper and add mixture gradually to the hot soup while stirring.
Stir constantly until soup bubbles gently and becomes thick and creamy. Constant stirring prevents the milk from scorching, an irreversible mistake.
Stir in potatoes, parsley and whipping cream.
Garnishes: green onions, bacon bits, shredded cheese or croutons
Number of Servings: 40
Recipe submitted by SparkPeople user ABACADABRA1.