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- POTATO SOUP
-
- N/A
- 6
- I%6, cups, potatoes, cooked and cubed
- I%4, cups, carrots, cooked and sliced
- I%8, cups, milk
- I%4, T., margarine
- I%2, tsp, salt
- I%2, tsp, black pepper
- I%
- I%
- R% Cube potatoes. Slice carrots. Cook potatoes and carrots
- R%separately.
- R%
- R% Put potatoes and carrots in a crock pot set on low heat.
- R%
- R% Add the rest of the ingredients and stir lightly. Cover and cook
- R%for about 1/2 hour, stirring occasionally.
- R%
- R%
- Q%
- Q%
- U% If served cold, this can serve as a vichyssoise (add leeks to taste).
- U%
- U% You can also add clams to this recipe to make clam chowder.
- U%
- U%
- T% 2380.1 105.1 117.2 399.7 2779.8 2001.6
- S% 396.6 17.5 19.5 66.6 463.3 333.6
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