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Allan’s Heart Attack Potato Soup

Allan Seymour | Dairy

This soup is not for the faint (or unhealthy) of heart. It’s loaded with all kinds of goodies AND tons of cholesterol. Delicious but don’t over indulge.

Ingredients

4 cups cubed potatoes (about 2 lbs.)

2 cups chopped onions

1 cup thinly sliced carrot

1 cup celery, thinly sliced

6 to 7 cups vegetable broth

3/4 teaspoon white pepper

1/2 cup flour

1/2 cup butter, melted

1 cup whipping cream

1/2 cup shredded Processed cheese (any process cheese product)

thinly sliced green onion



Instructions

In a 4-qt. large, heavy sauce pot combine the potatoes, onion, carrots, celery, broth and pepper. Bring the mixture to a boiling; reduce heat. Cover and simmer 20 minutes or until vegetables are tender. Stir together flour and melted butter; stir into soup mixture. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Stir in whipping cream; heat through. Ladle into bowls. Sprinkle with cheese and green onions.

This soup is not for the faint (or unhealthy) of heart. It’s loaded with all kinds of goodies AND tons of cholesterol. Delicious but don’t over indulge.