Potato Soup

Photo by Helen (#2) C.
Adapted from extension.usu.edu

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Adapted from extension.usu.edu

Ingredients

  • 1/3

    cup SOS Mix (recipe follows)

  • 1 1/4

    cups cold water

  • 1

    cup cooked potato cubes

Directions

Whisk SOS Mix with water until well blended. Cook and stir on stove top or in microwave until thickened. Add potato cubes. Heat thoroughly. 1 cup per serving WW Points Plus: 3 ------------------------------------ Soup or Sauce (SOS) Mix: ------------------------------------ 2 cups powdered non-fat dry milk 3/4 cup cornstarch 1/4 cup instant chicken bouillon (regular or low sodium) 2 Tbsp dried onion flakes 2 tsp Italian seasoning (optional) Combine all ingredients in a recloseable plastic bag, mixing well. Equal to 9 (10.5 oz) cans of cream soup. To substitute for 1 can of cream soup 1. Combine 1/3 cup of dry mix with 1 1/4 cups of cold water. Whisk until well blended. 2. Cook and stir on stove top or in microwave until thickened. 3. Add thickened mixture to casseroles as you would a can of soup. Store in closed plastic bag or air-tight container until ready to use. It does not have to be refrigerated.

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