Jan 012004
 
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Recipes

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Servings

6

12

18

24

30

36

Ingredients
Diced potatoes

4-1/2 C.

9 C.

13-1/2 C.

18 C.

22-1/2 C.

27 C.

Chopped onion

3 C.

6 C.

9 C.

12 C.

15 C.

18 C.

Water, stock, or broth

3 C.

6 C.

9 C.

12 C.

15 C.

18 C.

Shredded cheddar cheese

12 oz.

24 oz.

36 oz.

48 oz.

60 oz.

72 oz.

Milk

1-1/2 C.

3 C.

4-1/2 C.

6 C.

7-1/2 C.

9 C.

Cooked vegetables

3-4 C.

6-8 C.

9-12 C.

12-16 C.

15-20 C.

18-24 C.

Assembly Directions:
Simmer first three ingredients together until tender, about 10 minutes. Puree vegetables in blender or with mixer and add remaining ingredients. Mix all ingredients together.

Freezing Directions:
Freeze in suitable portions for your family.

To serve:
Defrost and heat to serving temperature. Heat in microwave or in saucepan at low temperature. Do not boil.

Comments:
Suggested vegetables: broccoli, cauliflower, carrots, peas, string beans, etc. Adding the vegetables will increase total volume to about 16 servings.

Nutritional Info: Potato Soup
Chicken broth and 3 C. broccoli used in nutritional analysis.
Per Serving: 407 Calories; 21g Fat (45.8% calories from fat); 23g Protein; 33g Carbohydrate; 4g Dietary Fiber; 64mg Cholesterol; 783mg Sodium.
Exchanges: 1-1/2 Grain (Starch); 2 Lean Meat; 1-1/2 Vegetable; 2-1/2 Fat.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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