Pennsylvania Dutch Potato Soup Recipe
Servings: 10
Ingredients
- 2 c. celery, diced
- 1 c. onion, minced
- 2 c. water
- 6 c. cubed raw potatoes
- 8 ounce. bag fine noodles
- Salt and pepper
- 1 stick butter
- 6 hard cooked Large eggs, diced
- 6 c. lowfat milk
Directions
- In an 8 qt pot place celery, onion, and water and cook till tender. Add in potatoes and noodles plus additional water to cover. Simmer till potatoes and noodles are tender. Add in salt and pepper, butter, Large eggs, and lowfat milk. Simmer till thoroughly heated.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 357g | |
| Recipe makes 10 servings | |
| Calories 328 | |
| Calories from Fat 121 | 37% |
| Total Fat 13.76g | 17% |
| Saturated Fat 7.71g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 157mg | 52% |
| Sodium 233mg | 10% |
| Potassium 621mg | 18% |
| Total Carbs 40.09g | 11% |
| Dietary Fiber 2.4g | 8% |
| Sugars 9.31g | 6% |
| Protein 11.18g | 18% |
