Directions:
- In a saucepan, melt the butter and saute onion, but do not brown.Add the flour to make a roux, and cook and stir for 5 minutes.
- In a separate bowl, combine the chicken stock, instant potatoes, salt, basil, pepper and tabasco.
- Gradually add to the roux mixture, stirring and bringing to a boil, then reduce heat and simmer 20 minutes, stirring often.
- Add the diced potatoes to the soup, continue to simmer 5-10 minutes, stirring carefully without mashing the potatoes.
- Add cream as desired for consistency.
- Garnish: Top individual bowls of soup with cheese, bacon, sour cream and onions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 385.25 Kcal (1613 kJ) | ||
| Calories from fat | 158.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.56g | 27% | |
|---|---|---|---|
| Cholesterol | 48mg | 16% | |
| Sodium | 936.42mg | 39% | |
| Potassium | 858.52mg | 18% | |
| Total Carbs | 49.38g | 16% | |
| Sugars | 15.79g | 63% | |
| Dietary Fiber | 4.28g | 17% | |
| Protein | 9.73g | 19% | |
| Vitamin C | 14.9mg | 25% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 1.6mg | 9% | |
| Calcium | 118.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 108.59 Kcal (455 kJ) | ||
| Calories from fat | 44.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.95g | 27% | |
|---|---|---|---|
| Cholesterol | 13.53mg | 16% | |
| Sodium | 263.96mg | 39% | |
| Potassium | 242mg | 18% | |
| Total Carbs | 13.92g | 16% | |
| Sugars | 4.45g | 63% | |
| Dietary Fiber | 1.21g | 17% | |
| Protein | 2.74g | 19% | |
| Vitamin C | 4.2mg | 25% | |
| Vitamin A | 0.4mg | 43% | |
| Iron | 0.4mg | 9% | |
| Calcium | 33.4mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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