Mashed Potato Soup Recipe
- 1-1/2 pounds ground beef
- 1 large onion, diced
- 6 medium potatoes, peeled and cubed
- 3 cups water
- 1 cup diced celery
- 4 cups milk
- 2 cups cold mashed potatoes (prepared with milk and butter)
- 1 can (12 ounces) evaporated milk
- Salt and pepper to taste
- 1. In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cubed potatoes, water and celery; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Add milk, mashed potatoes, evaporated milk, salt and pepper. Heat through but do not boil. Yield: 16 servings (4 quarts).
If you don't have time to make mashed potatoes from scratch, make instant mashed potatoes instead.
1 each: 226 calories, 8g fat (5g saturated fat), 39mg cholesterol, 167mg sodium, 25g carbohydrate (7g sugars, 2g fiber), 13g protein.