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Thick Potato Soup

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Ingredients
  Peppercorns 8
  Bay leaves 2
  Whole cloves 2
  Onions 3 , minced
  Butter 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Water 6 Cup (96 tbs)
  Potatoes 3 Pound, pared and diced
  Milk 1 Cup (16 tbs)
  Egg 1 , beaten
  Gruyere cheese 1⁄2 Pound, grated
Directions

Tie peppercorns, bay leaves, and cloves in cheesecloth.
Cook onions in butter in deep kettle until onions are tender.
Add salt and bag of spices; add water and potatoes.
Bring to a boil.
Cover.
Boil for 10 minutes, or until potatoes are tender. Blend.
Combine milk and egg, add to potatoes with cheese, stirring constantly.
Simmer, stirring occasionally, until cheese is melted and mixture is heated.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Servings: 
10

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 277 Calories from Fat 117

% Daily Value*

Total Fat 13 g20.5%

Saturated Fat 7.8 g39.1%

Trans Fat 0 g

Cholesterol 60.4 mg20.1%

Sodium 490.7 mg20.4%

Total Carbohydrates 30 g10.2%

Dietary Fiber 3.8 g15.1%

Sugars 4.1 g

Protein 11 g22.8%

Vitamin A 8.4% Vitamin C 50%

Calcium 28.7% Iron 7.7%

*Based on a 2000 Calorie diet

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Thick Potato Soup Recipe