Perogy Soup
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 138.6
- Total Fat: 2.8 g
- Cholesterol: 8.9 mg
- Sodium: 213.0 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 2.7 g
- Protein: 6.0 g
View full nutritional breakdown of Perogy Soup calories by ingredient
Introduction
This Potato soup tastes like potato cheddar perogies! Take out the bacon for a smooth velvety potato cheddar soup and the Cheez Whiz for a classic potato soup This Potato soup tastes like potato cheddar perogies! Take out the bacon for a smooth velvety potato cheddar soup and the Cheez Whiz for a classic potato soupNumber of Servings: 16
Ingredients
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10 slices bacon, chopped
10 cups diced potato
6 cups water, approx
1 cup diced carrot
1 cup diced celery,
1 cup diced onion
4 tsp. minced garlic
1 tsp thyme
1 Tbsp cracked black pepper
4 cups 2% milk
1/2 cup Cheez Whiz Light
Directions
Makes 16 1-cup servings [approximately]
Saute the bacon until crisp. Remove the bacon and all but 1/4 cup of the bacon fat.
Add the diced potato and cook until slightly soft. Do not brown the potatoes. [This is what makes the soup taste like perogies]
Remove potatoes to 4-6 Litre pot. Add onions carrots, celery, garlic, thyme and pepper. Add just enough water, approximately 6 cups, to cover.
Simmer until all vegetables are mushy, approximately 1 hour. Blend smooth with a stick blender.
Add milk to make a velvety consistency. and heat until hot but not boiling. Add Cheez Whiz and stir until melted. [Real Cheese makes the soup stringy]
Remove from heat. Add reserved bacon as garnish, if desired. [garnish is included in calorie count] Removing the bacon, reduces the calories by 20 and the sodium by 60 per bowl.
Number of Servings: 16
Recipe submitted by SparkPeople user DACLARK17.
Saute the bacon until crisp. Remove the bacon and all but 1/4 cup of the bacon fat.
Add the diced potato and cook until slightly soft. Do not brown the potatoes. [This is what makes the soup taste like perogies]
Remove potatoes to 4-6 Litre pot. Add onions carrots, celery, garlic, thyme and pepper. Add just enough water, approximately 6 cups, to cover.
Simmer until all vegetables are mushy, approximately 1 hour. Blend smooth with a stick blender.
Add milk to make a velvety consistency. and heat until hot but not boiling. Add Cheez Whiz and stir until melted. [Real Cheese makes the soup stringy]
Remove from heat. Add reserved bacon as garnish, if desired. [garnish is included in calorie count] Removing the bacon, reduces the calories by 20 and the sodium by 60 per bowl.
Number of Servings: 16
Recipe submitted by SparkPeople user DACLARK17.
Member Ratings For This Recipe
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