Potato Soup
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"This is the only recipe that I've never actually made. It is included because it was given to me by my good friend Vanita Merrill, whose recipes were always infallibly delicious. She described it her most frequently used soup recipe and reported that it is a modified version of a recipe that appeared in Woman's Day (January 1970). For those who do not use milk, water or a combination of water and tomato juice may be used."
Ingredients
Nutritional
- Serving Size: 1 (468.8 g)
- Calories 335.9
- Total Fat - 10.7 g
- Saturated Fat - 4.9 g
- Cholesterol - 47.4 mg
- Sodium - 1143.7 mg
- Total Carbohydrate - 42.7 g
- Dietary Fiber - 5.1 g
- Sugars - 7.2 g
- Protein - 17.9 g
- Calcium - 149.9 mg
- Iron - 2.7 mg
- Vitamin C - 50.5 mg
- Thiamin - 0.3 mg
Step 1
Put ingredients that appear above the dotted line into a large pot. Bring to a boil, cover, and simmer 20 minutes or until vegetables are tender.
Step 2
Mash vegetables into liquid with potato masher until creamy.
Step 3
Add ingredients below dotted line, stir, and heat.
Tips & Variations
No special items needed.
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