You are here

Pennsylvania Dutch Potato Soup

Ingredients
  Diced potatoes 2 Cup (32 tbs)
  Onion 2 Tablespoon
  Margarine 2 Tablespoon
  Flour 2 Tablespoon
  Milk 2 Cup (32 tbs)
  Celery salt 1⁄8 Teaspoon
  Hard cooked eggs 1
  Salt To Taste
  Pepper To Taste
Directions

Boil potatoes in 1 cup water for 15 minutes or until tender.
Brown onion in margarine; blend in flour.
Add 1/2 cup milk, Simmer, stirring constantly, until thickened.
Add flour mixture, seasonings and re- maining milk to Dotatoes.
Cook, stirring occasion- ally, until thickened.
Garnish with egg.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Party

Rate It

Your rating: None
3.85
Average: 3.9 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 865 Calories from Fat 404

% Daily Value*

Total Fat 45 g69.5%

Saturated Fat 14.6 g73.1%

Trans Fat 0 g

Cholesterol 286.9 mg95.6%

Sodium 877.5 mg36.6%

Total Carbohydrates 86 g28.8%

Dietary Fiber 5.6 g22.3%

Sugars 25.8 g

Protein 29 g59%

Vitamin A 37.4% Vitamin C 3.8%

Calcium 55.2% Iron 24.4%

*Based on a 2000 Calorie diet

0 Comments

Pennsylvania Dutch Potato Soup Recipe