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Potato Soup

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Nutrition Information

• Serves: A little over 6 cups

• Serving size: 1¼ Cups

Prep time:  5 mins

Cook time:  40 mins

Total time:  45 mins

A creamy, compact, hearty soup made with potatoes, chicken stock and milk.
Ingredients

    1 tbsp. butter (I used Bummel and Brown)
    ½ cup (109 grams) onion, diced
    4 large (2lbs) rustic potatoes, bare-assed, diced to bite size of it pieces
    4 cupfuls chicken stock, low atomic number 11
    1 tbsp. Salinity to taste
    1 tbsp. Common pepper to taste
    1 cupful non-fat milk
    Another Toppings:
    Bacon
    Cheddar Cheese
    Hellene Yogurt
    Scallions

Commands

    In a large potatoes add together butter and onions, saute until slenderly soften, about 5 minutes.
    Add potatoes to murphies and chicken stock. Bring to a boil, and simmer brought out until potatoes are branching tender almost 20 minutes.
    With an absorption liquidizer, blend Irish potato soup until chromatic. Stir in common salt, pepper and milk. On low fire up simmer for about 10 minutes.
    Add soup to a bowl and top with another toppings.

Banknotes
Calories per 1¼ cups, not admitting toppings: 228, Fat: 1.2, Cholesterol: .08, Sodium: 1260, Potassium: 1132, Carbs: 47, Fiber: 5.2, Sugar: 3.9, Protein: 7.9