Cream Of Potato Soup (Ins Recipe
Servings: 12
Ingredients
- 2 1/2 gal WATER, Hot
- 3 1/2 gal WATER
- 2 lb BACON,SLICED FZ
- 2 1/2 lb Lowfat milk, DRY NON-FAT L HEAT
- 4 lb POTATO INST GRA #10
- 3 lb ONIONS DRY
- 1 Tbsp. PEPPER BLACK 1 LB CN
- 5 ounce SALT TABLE 5LB
Directions
- 1. Saute/fry BACON Till LIGHTLY BROWNED; Add in ONIONS; CONTINUE COOKING Till ONIONS ARE TENDER.
- 2. Add in PEPPER AND SALT; MIX WELL.
- 3. Add in WATER; BRING TO A BOIL.
- 4. RECONSTITUTE Lowfat milk; Add in TO BACON Mix. BRING TO A SIMMER.
- **Don't BOIL AFTER Lowfat milk IS ADDED**
- 5. STIR POTATOES RAPIDLY INTO Warm LIQUID.
- STIR Till SMOOTH.
- 6. SIMMER 5 Min.
- NOTE:
- 1. IN STEP 1, 3 LB 5 Ounce DRY ONIONS A.P. WILL YIELD 3 LB Minced ONIONS.
- 2. IN STEP 1, 6 Ounce (2 C.) DEHYDRATED ONIONS MAY BE USED.
- 3. IN STEP 3, 1/2 C. DEHYDRATED PARSLEY MAY BE USED.
- SERVING SIZE: 1 C. (8 O
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2178g | |
| Recipe makes 12 servings | |
| Calories 428 | |
| Calories from Fat 316 | 74% |
| Total Fat 35.09g | 44% |
| Saturated Fat 11.97g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 5330mg | 222% |
| Potassium 456mg | 13% |
| Total Carbs 15.09g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 9.24g | 6% |
| Protein 13.14g | 21% |
