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    You are in: Home / Recipes / Tangy Potato Soup Recipe
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    Tangy Potato Soup

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on January 10, 2013

      Loved this soup! I did add some minced garlic, used dried minced onion, and regular cream cheese. We like yukon gold potatoes for soup so DH bought those and bacon bits to use as a garnish. Creamy, cheesey, and tangy potato soup that will be a favorite for us to make. Made and reviewed for the Please Review My Recipe Tag Game.

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    • on December 14, 2009

      This was an excellent & easy to prepare recipe which easily adapted to our families taste preferences. I used small yellow potatoes with skins on which I halved and then quartered and used a vegetarian "chicken" broth. I added 1 large garlic clove, 1 minced jalapeno, 1/2 tsp dried basil and a 1/4 tsp red pepper flakes. Next time I'll up the red pepper flakes to 1/2 tsp. I only had 4 oz of cream cheese and used 1 cup jalapeno/monteray jack which was still very cheesy. We really enjoyed this and be making it frequently. Thank you for sharing it!

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    • on November 11, 2009

      I'm definitely making this again. The proportions were perfect. The soup came out really cheesy and the next time, I'm going to add a couple cloves of garlic in with the onions and process the soup with a stick blender at the end to make it smooth and creamy. Thanks for posting!

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    Nutritional Facts for Tangy Potato Soup

    Serving Size: 1 (213 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 495.4
    Calories from Fat 334
    Total Fat 37.2 g
    Saturated Fat 20.4 g
    Cholesterol 101.2 mg
    Sodium 1320.2 mg
    Total Carbohydrate 18.4 g
    Dietary Fiber 2.1 g
    Sugars 3.7 g
    Protein 22.4 g

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