Cream Of Potato Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Gemuese, Suppe | 12 | Servings | |
INGREDIENTS
| 6 | Potatoes, diced | |
| 1/2 | lb | Bacon, fried and chopped – |
| save bacon fat | ||
| 2 | oz | Chicken base |
| 1 | c | Instant potato mix |
| 1 | t | White pepper |
INSTRUCTIONS
Cook potatoes until tender, save water. Fry bacon until crisp. Make white sauce with heavy whipping crean, about 1 gallon. Heat until until until boiling, add bacon, potatoes, potato water, chicken base, instant potato mix, white pepper, and bacon fat. Blend together and lower heat to simmer. To thicken more, add more instant potato mix. Compliments of Jamaica Joe's, in the 1988 Western New York Restaurant and Recipe Guide. Typed for you by Joan MacDiarmid. Posted to MM-Recipes Digest by "Karsten Junge" <jungek@dialin.deh.de> on Nov 04, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 142
Calories From Fat: 72
Total Fat: 7.9g
Cholesterol: 20.8mg
Sodium: 433mg
Potassium: 254.5mg
Carbohydrates: 9.4g
Fiber: <1g
Sugar: <1g
Protein: 7.8g