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30 minutes
Prep: 10 minutes
Cook: 20 minutes
206 calories per serving view nutrition facts
4 servings
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| 1/2 | cup | scallions, spring or green onions | sliced |
| 2 | tablespoons | vegetable oil | |
| 1 | can | chicken broth | condensed, (10 1/2 ounces) |
| 1 | cup | potatoes, instant | |
| 1 | can | evaporated milk | (13 oz.) |
| 1 | x | scallions, spring or green onions | chopped, for garnish |
In medium size saucepan over medium heat sauté sliced onions in oil until wilted.
Add broth; bring to full rolling boil.
Remove from heat; whisk in potato flakes, evaporated milk and pepper.
Cover and chill or return to saucepan and heat through.
Garnish with chopped green onion. Makes 4 servings.
Note: For smoother chilled soup, puree chilled base in blender or food processor; thinning it with small amounts of chicken broth or water.
| % Daily Value* | |
| Total Fat 14.0g | 22% |
| Saturated Fat 5.0g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 186mg | 8% |
| Total Carbohydrate 12.0g | 4% |
| Dietary Fiber 0.0g | 1% |
| Sugars 11.0g | |
| Protein 8.0g | 16% |
| Vitamin A | 7% | Vitamin C | 7% | |
| Calcium | 25% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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My girlfriend has the same exact recipe she gave to me that has been in her Family for generations. The flavor is outstanding and they do not last long in my house!
A tender and delicious bread that tastes wonderful with a tasty pasta dish.
