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Fall Potato Soup

45 Minutes
45 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
4-5 medium potatoes
1 carrot, grated
1/4 onion, finely chopped
1 rib celery, finely chopped
2 tablespoons margarine
1 teaspoon flour
1 tablespoon bacon grease
1 can (14-ounce) chicken broth
1 cup milk
Salt and pepper to taste
Grated Kraft Cheddar Cheese, for topping
Chopped green onion, for topping
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Let's Make It
1
Steam potatoes until very tender; peel and cut into bite-sized pieces when cool.
2
Saute carrot, onion, and celery in the margarine until crisp tender. Stir in flour and bacon grease. Pour in chicken broth and milk and stir until smooth. Add potatoes and stir until mixture is lump-free.
3
Heat until ready to boil, but not boiling. Serve with grated cheddar cheese and chopped green onions.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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