Potato soup
Got this recipe in North Carolina from Lori
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 4 tablespoons butter
- 1 onion
- 1 can cream of chicken soup
- 6-7 potatoes medium gold russet
- to taste garlic salt n pepper
- 4 slices velvet a broken up
- 1 1/2 soup cans milk i like less
- 1 roll crackers
- Carbohydrate 15.6570125000037 g
- Cholesterol 43.243125013081 mg
- Fat 23.3549812549349 g
- Fiber 0.29750000834465 g
- Protein 4.68109375005172 g
- Saturated Fat 10.2253850031253 g
- Serving Size 1 1 Serving (214g)
- Sodium 1516.58000003505 mg
- Sugar 15.359512491659 g
- Trans Fat 2.99446625034546 g
- Calories 289 calories
Careful, not too much water! In large soup kettle, sauté onion in melted butter. Peel potatoes and cut in small pieces. Add to onions and cover with hot water. Season with garlic salt and pepper. Cook until mushy. Stir in cream of chicken soup and add pieces of cheese. Stir till cheese is melted. Stir in milk. Heat to boiling. Remove from heat. Serve with crackers. May be made a day in advance to heat up.
