Potato Soup - Vegetarian Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
8 large: Potato, red, cubed
3 cup: Water,
OR,
12 ounce: Can evaporated milk,
4 large: Potato,
3 tbsp: Baco bits,
2 medium: Onion, diced
ds Salt to taste,
2: Celery Stalks, diced
ds Pepper to taste,
1 medium: Carrot, sliced
1/4 cup: Instant potato buds or flake,
1 tbsp: Butter or margarine,
If necessary for extra,
1: Knoor Veg Boullion Cube,
Thickening,
Directions:
Slowly wilt celery and onion in butter over med heat. Add potatoes,
carrot, veg. cube and approximately 3 cups of water (enough water to
just cover top of potatoes) in 3 quart sauce pan. Bring to a
moderate boil and then lower heat to low for 35 to 45 mins. Add
bacos and cook another 10 mins. With a fork, break up some of the
potatoes. Add the canned milk and warm through. If necessary,
thicken with instant potato buds or flakes. May not be necessary,
depends of potatoes.
For non vegetarians use chicken broth, or ham stock, instead of the
water and veg. cube. Use crisp bacon instead of imitation bacon bits.
Serves 4
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
Submitted By GAIL SHIPP On 09-29-94
Source from luhu.jp
carrot, veg. cube and approximately 3 cups of water (enough water to
just cover top of potatoes) in 3 quart sauce pan. Bring to a
moderate boil and then lower heat to low for 35 to 45 mins. Add
bacos and cook another 10 mins. With a fork, break up some of the
potatoes. Add the canned milk and warm through. If necessary,
thicken with instant potato buds or flakes. May not be necessary,
depends of potatoes.
For non vegetarians use chicken broth, or ham stock, instead of the
water and veg. cube. Use crisp bacon instead of imitation bacon bits.
Serves 4
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
Submitted By GAIL SHIPP On 09-29-94
Source from luhu.jp