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Ingredients

2 ½ cups instant mashed potato flakes

4 cups water

½ medium red onion, chopped

½ cup celery, chopped

½ teaspoon Cajun seasoning

½ teaspoon garlic powder

2 bouillon cubes

2 cups reconstituted non-fat dry milk or evaporated milk

2 tablespoons margarine

¼ cup green onions, chopped (optional)

½ cup shredded cheese (optional)

PotatoeSoupNutrition...

Directions

1. Chop the onion and celery, then add them to 4 cups of water in a large saucepan.

2. Bring the water and vegetables to a boil, and simmer until the vegetables are tender.

3. Add 2 bouillon cubes and let them dissolve.

4. Add 2 cups of reconstituted dry milk, margarine, potato flakes and seasoning.

5. Cover and cook over low heat, stirring occasionally until thickened.

6. Tip – add more milk to reach a consistency that you like.

 

 

The LSU AgCenter and Louisiana Healthcare Connections have partnered to produce the video series, “Build a Healthy Meal.” To learn more about the “Build a Healthy Meal video series, visit the LSU AgCenter website at www.LSUAgCenter.com/BuildAHealthyMeal. To find out more about Healthy Louisiana Medicaid and Louisiana Healthcare Connections, visit  www.ChooseLouisianaHealth.com

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