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Quick Potato Onion Soup

chef.rylan's picture
Ingredients
  Finely chopped onions/Finely sliced leeks 1 Cup (16 tbs)
  Sliced carrots 1 Cup (16 tbs)
  Sliced celery 3⁄4 Cup (12 tbs)
  Margarine/Butter 1⁄4 Cup (4 tbs)
  Milk 3 Cup (48 tbs)
  Half-and-half 2 Cup (32 tbs)
  Mashed potato flakes 1 Cup (16 tbs) (Hungry Jack)
  Salt 3⁄4 Teaspoon
  Pepper 3⁄4 Teaspoon
  Hot pepper sauce 3 Drop
  Chopped fresh parsley/Shredded cheese / croutons 1 Tablespoon
Directions

MAKING
1. Put a large saucepan over medium heat. Add margarine, cook onions, carrots and celery for 5 minutes until crisp-tender.
2. Stir in milk and half-and-half.
3. Bring to a boil.
4. Decrease heat and simmer for 10 minutes, stirring occasionally.
5. Add potato flakes, salt, pepper and hot pepper sauce.
6. Simmer for 5 minutes, stirring in between.

SERVING
7. Decorate with chopped parsley, shredded cheese or croutons.
8. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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4.195
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 426 Calories from Fat 272

% Daily Value*

Total Fat 31 g47.2%

Saturated Fat 13.9 g69.3%

Trans Fat 0 g

Cholesterol 61.7 mg20.6%

Sodium 539.9 mg22.5%

Total Carbohydrates 30 g9.9%

Dietary Fiber 2.7 g10.7%

Sugars 12.7 g

Protein 11 g21.8%

Vitamin A 132% Vitamin C 21.5%

Calcium 35.4% Iron 4.5%

*Based on a 2000 Calorie diet

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Quick Potato Onion Soup Recipe