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Cream Of Potato Soup

Ingredients
  Potatoes 2 Cup (32 tbs), diced
  Milk 1 Cup (16 tbs)
  Onion 1 , thickly sliced
  Butter 2 Tablespoon
  Parsley 1 Tablespoon, chopped
  Flour 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
Directions

Cook potatoes in 2 cups water until tender.
Scald milk with onion in top of double boiler.
Melt butter in small skillet; add parsley.
Cook until wilted; stir in flour and seasonings.
Remove onion from milk; add butter mixture.
Cook, stirring constantly, until slightly thickened.
Drain potatoes; reserve liquid.
Rice potatoes; return to potato liquid.
Combine with white sauce in double boiler; stir until well blended.
May be garnished with additional chopped parsley.

Recipe Summary

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

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Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 835 Calories from Fat 287

% Daily Value*

Total Fat 33 g50%

Saturated Fat 19.9 g99.3%

Trans Fat 0 g

Cholesterol 87.1 mg29%

Sodium 1108.4 mg46.2%

Total Carbohydrates 126 g41.8%

Dietary Fiber 13.8 g55.2%

Sugars 21.6 g

Protein 21 g41.5%

Vitamin A 45.1% Vitamin C 207.8%

Calcium 37.5% Iron 31.9%

*Based on a 2000 Calorie diet

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Cream Of Potato Soup Recipe