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Hash Browns Potato Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)61.0199
Energy (kCal)1685.5535
Carbohydrates (g)46.5901
Total fats (g)141.1267
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place potatoes and onion in large pan and barely cover with water. | 2. Cook until potatoes are tender; do not drain. | 3. Mash with potato masher to desired consistency. | 4. Add butter, if using, sour cream, velveeta, salt & pepper, and garlic powder. | 5. Heat until cheese is melted - do not boil. | 6. If mixture is too thick, add milk to desired soupy consistency. | 7. Serve with crumbled bacon on top of each serving. Great with a thick, hearty bread! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    hash brown potato 1 package frozen - - - -
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    water - - - -
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    cream 6 ounces sour 336.792 7.8755 4.1504 32.9138
    velveeta cheese 1/2 cut 678.7215 21.951999999999998 36.5121 49.2801
    salt - - - -
    pepper - - - -
    garlic powder - - - -
    milk - - - -
    bacon 4 slices cooked crumbled 467.04 1.4336 14.1344 44.4528

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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