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Ingredients
| russet potatoes: 8 whole potatoes |
| leeks: 3 whole leeks |
| green onions - spring or scallion: 1 whole onion |
| nonfat milk: 4 cups |
| low fat buttermilk: 1 cup |
| margarine (oleo): 1/2 cup |
| chicken bouillon: 1 cube |
| all-purpose flour (unsifted): 1/2 cup |
| salt: 1/2 tsp |
| black pepper: 1 tsp |
| cheddar cheese: 0.5 lb |
| bacon: 5 strips (chopped) |
Sopa De Papa (Potato Soup)
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
10 min -
Servings
9 serving(s)
Tags
- Boil potatoes and slightly mash.
- Saute scallions and leeks in 1 tablespoon margarine (part of stick).
- Add milks to pot, and slowly add flour, stirring so it is not clumpy (used to thicken- cornstarch in a smaller measurement may suffice). Bring to boil.
- Add all ingredients listed, except for scallion, and reduce heat. Make sure to stir and combine very well. Boullion cube should be completely crushed and distributed throughout soup. Cook until desired consistency.
- Chop scallion for garnish on top, or add into soup if desired.
- Serve!