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Potato Soup

Foreign.Taste's picture
Ingredients
  Potatoes 16 Medium
  Beef stock 3 1⁄2 Quart
  Flour 5 Tablespoon
  Sour cream 2 Cup (32 tbs)
  Dried parsley flakes 3 Tablespoon
  Dried dillweed 1 Tablespoon
  White pepper To Taste
  Croutons/Garlic and cheddar /cheddar and romano 4
Directions

Peel potatoes and cut into 3/4-inch cubes.
Soak in cold water to cover in bowl for 20 minutes; drain.
Add potatoes to beef stock in large soup pot.
Bring to a boil; reduce heat.
Simmer for 20 to 30 minutes or until tender.
Blend flour with a small amount of water in small bowl.
Add to soup; mix well.
Cook until thickened, stirring constantly; remove from heat.
Stir in sour cream, parsley flakes, dillweed and white pepper.
Ladle into soup bowls.
Garnish with croutons.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Potato
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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4.213335
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 984 Calories from Fat 220

% Daily Value*

Total Fat 25 g38.6%

Saturated Fat 13.8 g69%

Trans Fat 0 g

Cholesterol 59.8 mg19.9%

Sodium 1852.3 mg77.2%

Total Carbohydrates 166 g55.3%

Dietary Fiber 19.9 g79.5%

Sugars 14.8 g

Protein 38 g76.5%

Vitamin A 40.8% Vitamin C 255%

Calcium 51.4% Iron 120.5%

*Based on a 2000 Calorie diet

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Potato Soup Recipe