| 70 | 71 | 72 | 73 | 74 |
| 1 | 39 | 78 | 117 | 156 |
|
large fork. The mixture should still be lumpy.
Stir the milk, salt, pepper, thyme and onions into the potato mixture.
Heat over medium heat, stirring occasionally, until hot and steaming, but
do not let the soup boil.
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Copyright:
"
© General Mills, Inc. 1998."
T(Cook):
0:20"
"
-
- - - - - - - - - - - - - - - - - -
Per serving: 132 Calories (kcal); 3g Total Fat; (20% calories from fat); 6g
Protein; 21g Carbohydrate; 10mg Cholesterol; 410mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
NOTES : Essential Equipment: large saucepan (about 3-quart size); potato
masher or large fork
Potato-Cheese Soup: Make Home-Style Potato Soup as directed. When
soup is finished and very hot, gradually stir in 1 1/2 cups
shredded Cheddar cheese until it is melted.
Tips
If you refrigerated leftover soup and it seems too thick, just
stir in some milk, a little at a time, while reheating it.
Low-fat or nonfat milk can be used for this potato soup, but whole
milk makes the soup a little richer and creamier.
Nutr. Assoc. : 4600 26438 26402 0 0 0 3159
*
Exported from MasterCook *
Hot Artichoke Dip
Recipe By
Serving Size : 40
Categories
:
Preparation Time :0:00
: Appetizers
Chapter 6
Dips & Salsas
Snacks and Desserts
Amount Measure
Ingredient -- Preparation Method
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