Cream of Potato Soup (Instant)
Yield
4 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.50 | gallons |
water
warm |
*
|
| 3.50 | gallons |
water
|
*
|
| 2 | pounds |
bacon
sliced |
|
| 2.50 | pounds |
milk
dry non-fat |
|
| 4.00 | pounds |
potatoes, instant
|
* |
| 3 | pounds |
onions
dry |
|
| 1 | tablespoon |
black pepper
|
|
| 5.00 | ounces |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9.5 | l |
water
warm |
*
|
| 13.2 | l |
water
|
*
|
| 907.2 | g |
bacon
sliced |
|
| 1.1 | kg |
milk
dry non-fat |
|
| 1.8 | kg |
potatoes, instant
|
* |
| 1.4 | kg |
onions
dry |
|
| 15 | ml |
black pepper
|
|
| 144.5 | ml/g |
salt
|
|
Directions
SAUTE BACON UNTIL LIGHTLY BROWNED; ADD ONIONS; CONTINUE COOKING UNTIL ONIONS ARE TENDER.
ADD PEPPER AND SALT; MIX WELL.
ADD WATER; BRING TO A BOIL.
RECONSTITUTE MILK; ADD TO BACON MIXTURE. BRING TO A SIMMER. DO NOT BOIL AFTER MILK IS ADDED
STIR POTATOES RAPIDLY INTO HOT LIQUID. STIR UNTIL SMOOTH.
SIMMER 5 MINUTES.
