Before I started convenience store cooking, I had never used potato flakes, I had no idea there was any nutrition in them. Ill name some of the big nutrients- calcium, fiber, magnesium, potassium,vitamin C, thiamin, riboflavin, niacin, not to mention iron. I also added a cup of evaporated milk, which is very high in vitamin D. Without vitamin D, our bodies cant absorb calcium. Vitamin D is good for strong bones and muscles. children who lack vitamin D, develope a condition called rickets, which causes bone weakness, bowed legs, and other skelital deformities such as stooped posture. Lastly, I added shredded cheddar cheese to the soup to add some more calcium and protein.
I ommited bacon because I didnt have any, but that would have added a whole other dimension to the flavor, so next time it will be a must.
yields 6 hefty serving
ingredients
2 cups potato flakes
1 cup evaporated milk .99
2 cups chicken broth$1.99
1/4 cup flour .04
1 tablespoon butter .24
1 tsp garlic salt
pepper .05
1 cup shredded cheddar cheese $1.32
in soup pot on medium melt butter
when melted add flour, add contantly until flour disoves in butter and is fairly smooth(may have a few clumps)
add milk and chicken broth, stir until smooth, flour should disolve
add potato flakes
stir until smooth
add garlic salt and pepper
simmer 15 minutes
if the soup thickens too much add 1/4 cup of water, or more if desire is thiner soup
pour into bowls
topp with cheddar
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