No Fuss Potato Soup

Discussion in 'Food and nutrition' started by Travis and Jenn Bartimus, Mar 19, 2006.

  1. No Fuss Potato Soup

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    6 cups potatoes -- peeled and cubed
    5 cups water
    2 cups chopped onion
    1/2 cup chopped celery
    1/2 cup thinly sliced carrots
    1/4 cup butter or margarine
    4 teaspoons chicken bouillon granules
    2 teaspoons salt
    1/4 teaspoon pepper
    12 ounces evaporated milk
    3 tablespoons chopped fresh parsley
    snipped chives (optional) -- garnish

    In a large slow cooker, combine the first nine ingredients. Cover and
    cook on high for 7 hours or until the vegetables are tender. Add milk and
    parsley; mix well. Cover and cook 30-60 minutes longer or until heated
    through. Garnish with chives if desired.

    Per Serving (excluding unknown items): 220 Calories; 9g Fat (37.1%
    calories from fat); 6g Protein; 29g Carbohydrate; 3g Dietary Fiber; 28mg
    Cholesterol; 845mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1
    Vegetable; 1/2 Non-Fat Milk; 2 Fat.

    NOTES : Diabetic Exchanges: 1 cup serving: 1 1/2 starch, 1 1/2 fat, 1
    vegetable.

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