Food & Drink

Pat's versatile potato soup

Pat's versatile potato soup

5 medium potatoes, peeled and diced

1 large onion, chopped

2 stalks celery, chopped

2 cups homemade chicken stock

1 cup evaporated milk

1/4 cup sour cream

Salt and pepper to taste

Makes 6 servings.

Place potatoes, onion, celery and stock in a saucepan and boil until vegetables are tender. Puree in a blender or food processor. Add evaporated milk and sour cream to desired consistency. Season with salt and pepper. Serve hot or cold.

Nutritional information per serving: 255 calories (22 percent from fat), 6.3 g fat (3.5 g saturated, 2 g monounsaturated), 18.8 mg cholesterol, 9.1 g protein, 41.4 g carbohydrates, 4.5 g fiber, 186.1 mg sodium.

  Comments