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Dutch Potato Soup*




Source of Recipe


JoAnna Lund


List of Ingredients




5 cups (25 ounces) diced raw potatoes
1 cup chopped onion
2-1/4 cups water
1 tsp dried parsley flakes
1/8 tsp black pepper
1-1/2 cups (one 12-fluid ounce can) Carnation
Evaporated Skim Milk
3 tbsps all-purpose flour
1/3 cup Hormel Bacon Bits

In a large saucepan, comine potatoes, onion, and water. Bring mixture to a boil. Stir in parsley flakes and black pepper. Lower heat, cover and simmer for 15 minutes, or until potatoes are tender. Drain, being sure to reserve 1-1/2 cups of potato water. Place half of potato mixture in a bowl and mash. In same saucepan, combine reserved potato water, evaporataed skim milk, and flour. Cook over medium heat until mixture starts to thicken, stirring often. Stir in mashed potatoes. Add remaining diced potatoes and bacon bits. Mix gently to combine. Continue cooking until mixture is heated through, stirring often.

Serves 6 (1 cup) Each serving equals:
HE: 1 Br, 1/2 SM, 1/3 Ve. 1/4 SI, 2 OC
137 Calories, 1 gm Fa, 7 gm Pr, 25 gm CA, 258 mg So, 92 mg Cl , 2 gm Fl
Diabetic: 1-1/2 St/Ca, 1/2 SM


Recipe