French Potato Soup
Product Description
Quick Cooking!
A creamy soup with freeze-dried vegetables and savory seasonings. Makes approximately 7 (1 cup) servings.
4 oz.
$1.10 per serving!
What you will need:
5 Cups Water
4 Tbsp. Butter or Margarine
4 Tbsp. Flour
3 Cups Whole or 2% Milk
1 Cup Grated Cheddar Cheese
Preparation
- Stir entire contents of package including seasoning packet into 5 cups water and bring to a boil. Lower heat and simmer covered for 25 minutes, stirring occasionally to prevent sticking to the bottom of the pan.
- While potato soup mixture is cooking, prepare a roux by melting 4 Tbsp. butter or margarine with 4 Tbsp. flour in a small saucepan. Stir until thickened.
- When potato mixture is finished cooking, stir in roux with wire whisk until completely blended.
- Stir in 3 cups of milk and add 1 cup grated cheddar cheese. Increase heat to medium. Stir until soup is bubbly and cheese is melted.
- If you choose to: Garnish with bacon bits, green onions or sour cream. Salt to taste.
Nutrition Facts: Serving Size: 12 grams DRY Servings per Container: 7, Amount per Serving: Calories: 4, Calories from Fat: 0, % Daily Value*, Total Fat 0g/0%, Saturated Fat 0g/0%, Cholesterol 0mg/0%, Sodium 190mg/8%, Total Carbohydrate 9g/3%, Dietary Fiber less than 1 g/4%, Sugars 3g, Protein 1g, Vitamin A 0%, Calcium 0%, Vitamin C 15%, Iron 2% *Percent Daily Values are based on a 2,000 calorie diet
Ingredients: Freeze dried potatoes, freeze dired onion, basil, salt, spices (black pepper, dill seed, coriander, red pepper), dehydrated garlic, natural flavors, extractive of paprika.
A creamy soup with freeze-dried vegetables and savory seasonings. Makes approximately 7 (1 cup) servings.
4 oz.
$1.10 per serving!
What you will need:
5 Cups Water
4 Tbsp. Butter or Margarine
4 Tbsp. Flour
3 Cups Whole or 2% Milk
1 Cup Grated Cheddar Cheese
Preparation
- Stir entire contents of package including seasoning packet into 5 cups water and bring to a boil. Lower heat and simmer covered for 25 minutes, stirring occasionally to prevent sticking to the bottom of the pan.
- While potato soup mixture is cooking, prepare a roux by melting 4 Tbsp. butter or margarine with 4 Tbsp. flour in a small saucepan. Stir until thickened.
- When potato mixture is finished cooking, stir in roux with wire whisk until completely blended.
- Stir in 3 cups of milk and add 1 cup grated cheddar cheese. Increase heat to medium. Stir until soup is bubbly and cheese is melted.
- If you choose to: Garnish with bacon bits, green onions or sour cream. Salt to taste.
Nutrition Facts: Serving Size: 12 grams DRY Servings per Container: 7, Amount per Serving: Calories: 4, Calories from Fat: 0, % Daily Value*, Total Fat 0g/0%, Saturated Fat 0g/0%, Cholesterol 0mg/0%, Sodium 190mg/8%, Total Carbohydrate 9g/3%, Dietary Fiber less than 1 g/4%, Sugars 3g, Protein 1g, Vitamin A 0%, Calcium 0%, Vitamin C 15%, Iron 2% *Percent Daily Values are based on a 2,000 calorie diet
Ingredients: Freeze dried potatoes, freeze dired onion, basil, salt, spices (black pepper, dill seed, coriander, red pepper), dehydrated garlic, natural flavors, extractive of paprika.
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