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Cream of Potato Soup (Instant)

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Submitted by MARIETTA

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

2.50 9.5
GALLONS L WATER
warm *
3.50 13.2
GALLONS L WATER *
2 907.2
POUNDS G BACON
sliced
2.50 1.1
POUNDS KG MILK
dry non-fat
4.00 1.8
POUNDS KG POTATOES, INSTANT *
3 1.4
POUNDS KG ONIONS
dry
1 15
TABLESPOON ML BLACK PEPPER
5.00 144.5
OUNCES ML/G SALT

Directions

  1. SAUTE BACON UNTIL LIGHTLY BROWNED; ADD ONIONS; CONTINUE COOKING UNTIL ONIONS ARE TENDER.

  2. ADD PEPPER AND SALT; MIX WELL.

  3. ADD WATER; BRING TO A BOIL.

  4. RECONSTITUTE MILK; ADD TO BACON MIXTURE. BRING TO A SIMMER. DO NOT BOIL AFTER MILK IS ADDED

  5. STIR POTATOES RAPIDLY INTO HOT LIQUID. STIR UNTIL SMOOTH.

  6. SIMMER 5 MINUTES.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 898g (31.7 oz)
Amount per Serving
Calories 1509 60% from fat
 % Daily Value *
Total Fat 101g 155%
Saturated Fat 35g 175%
Trans Fat 0g
Cholesterol 272mg 91%
Sodium 22815mg 951%
Total Carbohydrate 16g 16%
Dietary Fiber 6g 25%
Sugars g
Protein 195g
Vitamin A 13% Vitamin C 43%
Calcium 45% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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