This creamy potato soup is a quick fix
to the winter chills.
Quick
Creamy Potato Soup
- 2 tablespoons butter or
margarine
2 tablespoons finely chopped onion
2 1/2 cups boiling water
1 (12-ounce) can evaporated milk
1 1/3 cups instant mashed potato flakes
1 1/2 teaspoons seasoned salt
1/4 teaspoon dill weed
- Freshly ground black pepper
to taste
- Melt butter in medium
saucepan over medium heat. Add onion; cook, stirring occasionally,
for 1 to 2 minutes or until onion is tender. Stir in water, evaporated
milk, potato flakes, seasoned salt and dill weed. Heat until
mixture just comes to a boil. Season with pepper.
Makes 4 servings.
Nutritional Information
Per Serving (1/4 of recipe): Calories: 210 Calories from Fat:
100 Total Fat: 11 g Saturated Fat: 8 g Cholesterol: 45 mg Sodium:
660 mg Carbohydrates: 18 g Dietary Fiber: 0 g Sugars: 9 g Protein:
7 g
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
