Creamy Potato Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 306.7
- Total Fat: 10.7 g
- Cholesterol: 35.6 mg
- Sodium: 959.4 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 3.3 g
- Protein: 15.3 g
View full nutritional breakdown of Creamy Potato Soup calories by ingredient
Submitted by: CEAKRIGHT
Introduction
A quick and hearty potato soup using a soup starter base A quick and hearty potato soup using a soup starter baseNumber of Servings: 12
Ingredients
-
1 package of Bear Creek Creamy Potato Soup Starter
1 16oz package of baby carrots
4-5 potatoes (skin taken off)
1 16oz package of diced ham
2 cups of shredded cheese
Garlic, onion flakes, salt, & pepper to taste
Directions
Boil carrots in a pot for approx 15 -20 minutes until tender (I add minced onion flakes and garlic to my water)
Skin & dice potatoes, boil for 10 minutes (I add minced onion flakes and garlic to my water)
Follow directions on the Bear Creek Soup starter (boil 8 cups of water, add soup to boiling water, simmer for 15 minutes, stirring occasionally)
Drain potatoes & carrots when tender, add to soup when soup starter is done.
Add diced ham to soup
Serve - top with cheese. (You can leave the cheese and the ham out if you want - but I included it in the nutrition).
You can also add other veggies if you'd like, but this is how I make it!
Serving Size: Makes ~12 - 1 cup servings (maybe a few more)
Number of Servings: 12
Recipe submitted by SparkPeople user CEAKRIGHT.
Skin & dice potatoes, boil for 10 minutes (I add minced onion flakes and garlic to my water)
Follow directions on the Bear Creek Soup starter (boil 8 cups of water, add soup to boiling water, simmer for 15 minutes, stirring occasionally)
Drain potatoes & carrots when tender, add to soup when soup starter is done.
Add diced ham to soup
Serve - top with cheese. (You can leave the cheese and the ham out if you want - but I included it in the nutrition).
You can also add other veggies if you'd like, but this is how I make it!
Serving Size: Makes ~12 - 1 cup servings (maybe a few more)
Number of Servings: 12
Recipe submitted by SparkPeople user CEAKRIGHT.
