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Nutrition Facts
Serving Size 1 (476g) Recipe makes 8 servings
Calories 505
Calories from Fat 256		(50%)
Amount Per Serving		%DV
	Total Fat 28.5g	43%
	Saturated Fat 16.7g	83%
	Monounsaturated Fat 8.3g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 87mg		29%
Sodium 657mg		27%
Potassium 1274mg		36%
Total Carbohydrate 40.9g		13%
	Dietary Fiber 3.9g	15%
	Sugars 3.5g
Protein 21.7g		43%
detailed view... how is this calculated?

Redskin Potato Soup

Recipe #151922 | 1½ hours | 20 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: TeresaS
Jan 17, 2006

This recipe is from my Daughter's Mother in law. It is the best of the best. Please try it.

SERVES 8 (change servings and units)

Ingredients

8 red potatoes
4 tablespoons butter, divided
2 small onions, Chopped
2 1/2 tablespoons flour
8 ounces chicken breasts, cooked
4 cups chicken broth
8 ounces sour cream
1 cup half-and-half cream (or milk for less fat)
2 cups cheddar cheese, grated
salt & pepper

Directions

1
Cut potatoes (do not peel) in 1/4 and simmer in water in large pot till tender, then drain and set aside.
2
In the same pot, melt 1 Tbl. butter, add onions and saute' till soft.
3
Mash flour with the rest of the butter, then add to pot, mix in the broth, stirring till it thickens (add about 1-2 more Tbls. of the flour if desired) mixture will not be very thick.
4
Mashed the potatoes until smooth, leaving some chunks.
5
Add to broth with chopped chicken. Stir till well mixed and simmer 20 minutes. Add sour cream, 1/2 & 1/2 and seasonings.
6
Simmer till heated. Before serving stir in grated cheese.

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Featured Reviews for This Recipe

From: Nasseh

On Nov 17, 2009

I thought the chicken didn't really go with the rest of the soup. This would probably be better with bacon. Made for Zaar Stars Tag

0 people found this review helpful

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From: Jess4Freedom

On Nov 24, 2008

4 stars because it needed a little something extra. We added some green onion and chives, plus cut up pieces of smoked sausage in place of the chicken. We used a little bacon grease to cook the butter which added that loaded potato flavor. I will make this again with the changes. Made and Reviewed for Please Review My Recipe Tag - Thanks!

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From: ~Nimz~

On Mar 21, 2008

This is just wonderful. So rich and filling. I love potato skins so I knew I was going to love this. I made as directed and didn't think it needed any of the flour. It was nice and thick. Thanks so much for sharing this wonderful soup.

1 person found this review helpful

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From: Chef #288838 Michele

On Jan 29, 2006

This really is the best potato soup ever! I am not so sure if it was to be shared...but why keep things this good a secret??? - The Chef's daughter =)

1 person found this review helpful

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