Mozzarella’s Potato Soup

If you want to add more gluten free, dairy free, and whole 30 recipes to your recipe box, Mozzarella’s Potato Soup might be a recipe you should try. This recipe makes 8 servings with 223 calories, 15g of protein, and 10g of fat each. For 81 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 253 would say it hit the spot. It can be enjoyed any time, but it is especially good for Autumn. It works best as a soup, and is done in roughly 20 minutes. If you have scallions, chicken broth, potatoes, and a few other ingredients on hand, you can make it. It is brought to you by Copy Kat. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is good. Users who liked this recipe also liked Potato-and-Mozzarella Croquettes, Mozzarella Potato Skillet, and Muddled potato & mozzarella tortilla.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

4 strips bacon

Chicken Broth

4 small potatoes

3 scallions -- chopped with greens

1 pound Velveeta Cheese

Equipment:

Cooking instruction summary:

The above measurements are approximate. Peel and quarter the potatoes. Boil until tender. Drain and chop smaller. Set aside. Chop the bacon into small pieces and fry until ALMOST done. Set aside. Take the cheese, the broth, and the bacon and melt it down - using enough broth to make it as "soupy" as you like. When hot enough, add the scallions and potatoes. Season to taste.

 

Step by step:


1. The above measurements are approximate. Peel and quarter the potatoes. Boil until tender.

2. Drain and chop smaller. Set aside. Chop the bacon into small pieces and fry until ALMOST done. Set aside. Take the cheese, the broth, and the bacon and melt it down - using enough broth to make it as "soupy" as you like. When hot enough, add the scallions and potatoes. Season to taste.


Nutrition Information:

 

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