'Potage Lorraine' Potato Soup
Crisp smoky bacon, sweet minced onions, nutty Swiss cheese, and tender slices of potatoes in a rich, creamy soup. Served in a warm bread bowl.
Serving size: 1 cup
Instructions
| Ingredient |
Quantity |
Instructions |
| Bacon, diced |
1 1/2 cup
|
In large stock pot cook bacon until crisp. Remove bacon and drain well. Reserve. |
| Onions, sweet, minced |
1 qt.
|
Remove all but 3 tablespoons bacon fat. Add onions and saute for 5 minutes. Return reserved bacon to pan. |
| Stock, chicken |
2 1/4 gal.
|
Add broth to pot and bring to a boil; whisk in 3 seasoning packets. Stir in potato slices and bring to a boil. Reduce heat and simmer soup 20-25 minutes or until potatoes are just tender. |
| Classic Casserole® Scalloped Potatoes |
1 1/2 carton
|
|
| Cream, heavy |
2 cup
|
Add cream and cheese and stir to melt. Add parsley. |
| Cheese, Swiss, grated |
1 qt.
|
|
| Parsley, fresh, minced |
3 cup
|
|
| Bread bowls |
48
|
Remove from heat, cool, cover and refrigerate soup according to HACCP guidelines. Portion into reheatable containers and package for takeout with bread bowl packaged separately. |
Nutritional Information Per Serving
| Calories — 258 |
Protein — 10.2 g |
Fat — 12.7 g |
| Carbs — 24.8 g |
Iron — 0.9 mg |
Sodium — 1119 mg |
| Potassium — 497 mg |
Zinc — 0.66 mg |
Vitamin A — 452 IU |
| Riboflavin — 0.17 mg |
Niacin — 3.7 mg |
Calcium — 163 mg |
| Cholesterol — 26 g |
Vitamin B6 — 212 mcg |
Vitamin B12 — 0.38 mcg |
| Thiamine — 0.02 mg |
New Recipe Search