Pennsylvania Dutch Potato Soup
This is great. I love potato soup and this hits the spot. Tastes
great with homemade bread. I like to add a stalk of chopped celery to the
potatoes while they cook. I also like to add some Velveeta cheese at the
end of cooking and let it melt. I slightly mash my potatoes making a creamy
and thick soup. I remember how my mother always used to rice her potatoes
making a thick, rich soup.
Recipe By : unknown
Serving Size : 4 Preparation Time:
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cup diced potatoes
1 cup water
2 tablespoons onion
2 tablespoons margarine
2 tablespoons flour
2 cups milk
1/8 teaspoon celery salt
Salt and pepper to taste
1 hard-cooked egg, chopped
2 ounces Velveeta cheese (optional)
Boil potatoes in 1 cup water for 15 minutes or until tender. Brown onion
in margarine; blend in flour. Add 1/2 cup milk, Simmer, stirring
constantly, until thickened. Add flour mixture, seasonings and remaining
milk to potatoes. Cook, stirring occasionally, until thickened. Garnish
with egg.
Nutrition (provided by recipe author)
-------------------------------------
Calories: 195
Total Fat: 9g
Cholesterol: 28mg
Sodium: 269mg
Potassium: 215.5mg
Carbohydrates: 27g
Fiber: 1.4g
Sugar: 7.9g
Protein: 8.6g
Recipe Source: unknown
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