Cracker Barrel Potato Soup Copycat
"They had 1 cup of flour I'm using 4 tablespoons. They removed 1 cup stock and added to bowl with margarine (to melt it). Cooled a minute and then added flour. Whisked into soup. I'm just adding roux."
Original is 8 servings
Ingredients
-
- Roux
-
-
-
Nutritional
- Serving Size: 1 (491.3 g)
- Calories 218.2
- Total Fat - 7.3 g
- Saturated Fat - 1.9 g
- Cholesterol - 37.4 mg
- Sodium - 167.9 mg
- Total Carbohydrate - 32 g
- Dietary Fiber - 5 g
- Sugars - 4 g
- Protein - 7.1 g
- Calcium - 74.9 mg
- Iron - 1.5 mg
- Vitamin C - 16.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat the potatoes and celery tops included, bouillon, water and pepper, it says add salt but check because bouillon can be salty.
Step 2
Boil for 30 minutes.
Step 3
Mix margarine and flour to make roux.
Step 4
Whisk in roux small pieces at a time until incorporated.
Step 5
Season to taste.
Step 6
Whisk and add milk and cook until thickened 10 more minutes.
Tips
No special items needed.
0 Reviews
You'll Also Love
