Machine Shed Baked Potato Soup
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 253.4
- Total Fat: 11.6 g
- Cholesterol: 25.7 mg
- Sodium: 418.2 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 3.2 g
- Protein: 9.0 g
View full nutritional breakdown of Machine Shed Baked Potato Soup calories by ingredient
Number of Servings: 3
Ingredients
-
2 small potatoes
1 slice bacon, diced
1/3 cup diced onion
1/4 cup diced celery
1 cup 2% milk
1 cup water
1 chicken bouillon cube
1/4 teaspoon salt
1/8 teaspoon pepper
2 Tablespoons light margarine
2 Tablespoons flour
1/4 cup fresh parsley, chopped )optional
1/4 cup half and half cream
1/4 cup shredded cheddar cheese
Directions
Boil cubed potatoes in water to cover for 1 minute. Drain; set aside. OR microwave whole potatoes until done - then cut into small cubes.
In 2 qt. pot, saute bacon; drain grease. Add onions and celery to pot and saute over medium-high heat until celery is tender. Add milk, water, chicken bouillon cube, salt and pepper. Heat over medium high heat until very hot - but do not let soup boil.
In separate pan, melt margarine. Stir in flour to make a roux. Mix well and let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce a thicker soup.
Gradually add 1/2 cup soup to roux, mixing well until smooth. Add roux to soup, stirring constantly. Continue to cook, stirring until thick and creamy.
Stir in potatoes, parsley and cream. Serve hot, garnished with grated cheese, bacon bits, and/or chopped green onions.
Makes 3 one-cup servings.
Number of Servings: 3
Recipe submitted by SparkPeople user HEALTHIERJO.
In 2 qt. pot, saute bacon; drain grease. Add onions and celery to pot and saute over medium-high heat until celery is tender. Add milk, water, chicken bouillon cube, salt and pepper. Heat over medium high heat until very hot - but do not let soup boil.
In separate pan, melt margarine. Stir in flour to make a roux. Mix well and let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce a thicker soup.
Gradually add 1/2 cup soup to roux, mixing well until smooth. Add roux to soup, stirring constantly. Continue to cook, stirring until thick and creamy.
Stir in potatoes, parsley and cream. Serve hot, garnished with grated cheese, bacon bits, and/or chopped green onions.
Makes 3 one-cup servings.
Number of Servings: 3
Recipe submitted by SparkPeople user HEALTHIERJO.