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Sherri's Tex-Mex Potato Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.1692
Energy (kCal)406.772
Carbohydrates (g)26.52
Total fats (g)24.9356
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Fry bacon in 2 quart pot until crisp; drain grease. | 2. Add the onions and garlic and saute about 2 minutes. | 3. Add tomatoes, tomato sauce, and water. If desired, add oregano and cumin. Simmer for 15 minutes. | 4. Add salt and pepper to taste. | 5. Add potatoes and cook until tender, about 15 minutes. | 6. Cube cheese and place in bottom of soup bowl and cover with hot soup. | 7. Garnish w/ any or all for a coloful presentation-bacon bits, green onions, diced tomato, jalapeno, grated cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bacon 4 -6 slices chopped 0.0 0.0 0.0 0.0
    onion 1 chopped 64.0 14.944 1.76 0.16
    garlic clove 2 grated - - - -
    rotel 1 can - - - -
    tomato sauce 1 can - - - -
    water 1 1/2 1/2 0.0 0.0 0.0 0.0
    mexican oregano 1/4 teaspoon - - - -
    cumin 1/4 teaspoon 1.9688 0.2323 0.0935 0.1169
    salt 1/2 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    potato 4 -5 peeled diced - - - -
    velveeta cheese 4 ounces divided 339.36 10.975999999999999 18.256 24.64

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



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