** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Reserve pulp. In a 2-quart sauce pan., saute onions in butter over medium-low heat until soft.
3. Add chicken stock, salt, pepper and potato pulp.
4. Stir to blend. Stir in half and half. Heat to serving temperature.
5. Garnish bowl with sour cream, and green onions or parsley.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, MSG, Potato, Poultry, Cheese, Spring Onion, Onion allergies.