Potato Soup

Name: Potato Soup
Ingredients: 8 medium potatoes; 1 quart milk; 2 cup chopped celery; Salt and pepper to taste; 2 tablespoons minced onion; Water

From Favorite recipes (North Carolina, 1948), 1948

Mrs. Robert Erwin

Presented as published in 1948. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1591Calories

59 gProtein

272 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories1591 kcal

Protein59 g

Carbohydrates272 g

Fiber26 g

Sugars57 g

Total Fat33 g

Saturated Fat18 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol117 mg

Sodium880 mg

Potassium7779 mg

Calcium1555 mg

Iron9.8 mg

Magnesium443 mg

Phosphorus1771 mg

Zinc8.1 mg

Copper1.3 mg

Manganese2.2 mg

Vitamin D9.4 mcg

Vitamin C238 mg

Vitamin A312 mcg

Vitamin E0.6 mg

Vitamin K24 mcg

Vitamin B64.4 mg

Vitamin B125.3 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)1.7 mg

Niacin (B3)14 mg

Folate183 mcg

Choline320 mg

Caffeine0 mg

Water2253 g

As published

This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 20. The excerpt below is the record exactly as published.

POTATO SOUP 8 medium potatoes 1 quart milk 2 cup chopped celery Salt and pepper to taste 2 tablespoons minced onion Water

Cook this with the app: pantry check, scaling, and the assistant.