My mom and Dad have a large vegetable garden and they gave us a whole box of extra potatoes. I created this recipe to use up some of the potatoes so they would not go to waste. I’m also going to try some Twice Baked Potatoes. There are some great ideas on the Cook’s Corner and Shelley’s recipe from the October 2005 Chewin’ the News newsletter. We also love Loaded Baked Potato Soup for lunches.
| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
6 |
12 |
18 |
24 |
30 |
36 |
| Ingredients | ||||||
| Potatoes, diced |
6 |
12 |
18 |
24 |
30 |
36 |
| Carrots, sliced |
2 |
4 |
6 |
8 |
10 |
12 |
| Celery stalks, sliced |
2 |
4 |
6 |
8 |
10 |
12 |
| Chopped onion |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Water |
6 C. |
12 C. |
18 C. |
24 C. |
30 C. |
36 C. |
| Chicken bouillon granules |
4 t. |
8 t. |
1/4 C. |
1/4 C. + 4 t. |
1/4 C. + 8 t. |
1/2 C. |
| Dried thyme |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Dried parsley |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Diced ham |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Evaporated milk |
3/4 C. |
1-1/2 C. |
2-1/4 C. |
3 C. |
3-3/4 C. |
4-1/2 C. |
| Flour |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
Assembly Directions:
Place potatoes, carrots, celery, onion, water, chicken bouillon, thyme, parsley and ham in a large stock pot. Bring to a rolling boil. Reduce heat to medium and boil for 20 minutes or until potatoes are tender. In a separate bowl mix together the evaporated milk and flour until there are no lumps. Add to the soup and stir in completely. Continue to cook until the soup has thickened slightly.
Freezing Directions:
Cool soup completely. Divide into family-sized portions in freezer bags or rigid containers. Seal, label and freeze.
Serving Directions:
Thaw completely. Reheat over low in a saucepan or reheat in the microwave.
Comments:
You can reduce the sodium in this recipe by using reduced sodium chicken bouillon. Serve this soup with a big salad to round out the meal.
Nutritional Info:
Per Serving: 201 Calories; 3g Fat (12.7% calories from fat); 10g Protein; 34g Carbohydrate; 3g Dietary Fiber; 14mg Cholesterol; 616mg Sodium.
Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk.