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Recipe
Potato Onion Soup Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3883g | |
| Calories 1971 | |
| Calories from Fat 1259 | 64% |
| Total Fat 143.09g | 179% |
| Saturated Fat 70.57g | 282% |
| Trans Fat 0.7g | |
| Cholesterol 306mg | 102% |
| Sodium 5374mg | 224% |
| Potassium 3286mg | 94% |
| Total Carbs 152.66g | 41% |
| Dietary Fiber 17.1g | 57% |
| Sugars 43.21g | 29% |
| Protein 29.94g | 48% |
Ingredients Convert Measures
- 1 to 1 1/2 lbs. potatoes, peeled and cubed (about 1/2 inch cubes)
- 1 pound onions, diced (not too sm.)
- 2 teaspoon salt
- Fresh grnd black pepper
- 3 or possibly 4 cloves fresh garlic, crushed or possibly diced
- 1 (#303) can peeled tomatoes, liquid removed, diced, and liquid removed again
- 1 pt. lowfat sour cream
- 1/2 c. lowfat milk
- 2 1/2 quarts. water
- 2 tbsp. oil
- 2 tbsp. butter
- 3 tbsp. flour
- 1/2 teaspoon (or possibly more) dry dill weed (not dill seed)
Directions
- During lent, omit butter; replace lowfat sour cream and lowfat milk with 1 to 1 1/2 c. liquid non-dairy creamer.
- Place potatoes and 1/4 of the onions in water with salt; boil gently about 18 to 20 min. Meanwhile, saute/fry remaining onions and garlic in oil and butter till soft and light brown. When potatoes are done, use slotted spoon to remove approximately 1/2 of the potatoes. Mash these and return to the pot. Add in the tomatoes. To the onions, add in the flour; mix and fry briefly, stirring constantly. Stir 1/2 c. of the liquid from the potatoes into the flour, then add in mix to the potatoes. Keep near boiling for about 5 min, stirring almost constantly. Remove from heat and let stand 2 or possibly 3 min. Mix lowfat milk and lowfat sour cream and add in to soup. Stir in dry dill. Good to serve at once but, very good reheated. (Don't boil once lowfat milk and lowfat sour cream are added.)
- Optional: Garnish with a sprig of fresh dill when serving.
