| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Russet potatoes (about 3 medium) |
| 1 |
md |
Onion; chopped |
| 2 |
tb |
Margarine |
| 2 |
tb |
Flour |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Pepper; according to taste (up to 1/2) |
| 3 |
c |
Milk; regular or non-fat (can substitute 1 1/2 cups chicken broth for 1 1/2 cups milk, cheaper, fewer calories but less creamy) |
|
|
Sour cream |
|
|
Grated cheese |
|
|
Crumpled bacon |
INSTRUCTIONS
OPTIONAL TOPPINGS
This receipe came in this past week's Dollar Stretcher email newsletter. If
anyone is interested in it, email me and i will forward you a copy
(subscription is free and detailsa re in the newsletter). Meg Grooms
catie@inspace.net http://www.geocities.com/heartland/ranch/7864
Cook potatoes in microwave on high for 16 minutes, turning over after 8
minutes. Set potatoes aside. Melt margarine in large soup pot over
medium-high heat; add onions and saut. until soft. Add flour and stir well.
Peel potatoes and add to pot, breaking them up into a lumpy mashed potato
mixture. Add milk, salt and pepper and stir well. . Stir until well
blended, or leave slightly lumpy if you like. Bring to a boil, stirring
constantly. (non-fat milk will scald quickly so be very careful) Turn
burner to low. Cover pot, and allow flavors of soup to blend for 15
minutes, stirring occasionally.
Garnish individual servings with optional toppings, if desired. Serves 5.
Cost $1.45 (based on prices in souther Washington State at a "bag it
yourself" grocery store)
Posted to recipelu-digest Volume 01 Number 231 by "Meg Grooms"
<catie@inspace.net> on Nov 09, 97
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