PEAS AND CHEESE POTATO SOUP

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 112.9
  • Total Fat: 1.2 g
  • Cholesterol: 0.5 mg
  • Sodium: 213.2 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 3.5 g
  • Protein: 3.0 g

View full nutritional breakdown of PEAS AND CHEESE POTATO SOUP calories by ingredient
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Introduction

Thick, rich flavor, nice on a cold day... recipe is for events with a small crowd... good source for potassium... Thick, rich flavor, nice on a cold day... recipe is for events with a small crowd... good source for potassium...
Number of Servings: 24

Ingredients

    14 medium (2-1/4" to 3-1/4" dia.) Potato, raw peeled, sliced
    1 large Onions, raw, sliced or diced, your choice
    1 can CHEDDAR CHEESE SOUP, Campbells, 1 can = 2.5 svg
    1 pkg COUNTRY GRAVY mix, McCormick Original
    1 2/3 cup PEAS, Winco frozen petite
    3 tsp or 2 lg cloves Garlic Minced
    2 cups water plus water for boiling

Tips

You can add water if you like a thinner soup, and some people like to add salt and pepper, so put some out for your guests. :-)
If you are on potassium restriction, soaking sliced potatoes in water overnight and replacing water before cooking will reduce the potassium by half...


Directions

Put potatoes and onions in a large pot, bring to a boil and allow to cook til potatoes are tender. Place frozen peas i the bottom of your collander and pour the potato mixture over them to drain the water. Set back on the stove with the burner off. In a bowl, whisk the gravy powder with 1/4 cup water. Add 1 3/4 cups heated water, mix well. Add cheddar cheese soup and blend well, stir mixture into the pot with the rest. Add garlic, stir and serve.

Serving Size: makes approximately 24 servings

Number of Servings: 24

Recipe submitted by SparkPeople user I.M.MAGIC.

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