au gratin potato soup

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* Exported from MasterCook *

 

Au Gratin Potato Soup

 

Recipe By :Janice Cook Migliaccio

Serving Size : 16 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 cups water

4 large russet potatoes (unpeeled) -- diced

2 large russet potatoes (unpeeled) -- [step 2] divided use

4 tablespoons butter

1 cup thinly sliced green onions

1 tablespoon Jensen's broth powder -- [tip]

1 teaspoon granulated garlic

1 teaspoon bakon flavored yeast -- (or

1/2 teaspoon bakon bits)

3/4 pound sharp cheddar cheese -- grated

1 teaspoon paprika -- (1 to 2)

 

Easy. This and cheesy, delicious with a crisp green salad.

Cooking time: 50 min.

Makes 4 qts.

Recipe from Bob Goldberg, Partner, Follow Your Heart Market and Cafe

(California)

Web: http://www.followyourheart.com

 

1. Place water, diced potatoes, and butter together in a 5- or 6-quart pot.

Bring to a boil, then cook, covered, over medium heat for 20 to 30 minutes, or

until potatoes begin to break down and a thick broth forms.

 

2. Meanwhile, quarter lengthwise the remaining potatoes; slice 1/4-inch thick.

 

3. Lower heat to simmer and add sliced potatoes. Simmer, covered, about 10

minutes, until potatoes are barely tender.

 

4. Add green onions, broth powder, and garlic. Remove from heat.

 

5. In blender, blend until smooth:bakon yeast or bits; grated Cheddar, and 1 1/2

cups of the hot soup broth. (Try to avoid using potato chunks for this.) Add

blended mixture back to soup in pot, and place soup over low heat, stirring

occasionally, until hot but not boiling. This should take only a few minutes.

Stir in paprika, to desired color -- it is very mild tasting. Serve.

 

TIP: Jensen's Broth contains: Hydrolyzed Vegetable protein, Barley, Onion,

Tomato, Watercress, Spinach, Celery, Parsley, Carrot, Alfalfa, Red Bell Pepper,

Orange, Spiced with Chili, Garlic, Celery Seed, seasoned with Yeast

 

Source:

" Follow Your Heart's Vegetarian Soup Cookbook "

Copyright:

" see http://www.followyourheart.com/cookbook.html "

Yield:

" 4 quarts "

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Per Serving (excluding unknown items): 137 Calories; 10g Fat (64.9% calories

from fat); 6g Protein; 6g Carbohydrate; 1g Dietary Fiber; 30mg Cholesterol;

275mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 1/2

Fat.

 

 

Nutr. Assoc. : 0 4796 4796 0 0 0 0 0 2130706543 0 0