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Stuffed Spud Soup

 

DIRECTIONS:
BRING 3 CUPS WATER AND 3 CUPS MILK TO A ROLLING BOIL. GRADUALLY WHISK IN SOUP MIX, MAKING SURE ALL INGREDIENTS ARE BLENDED. REDUCE HEAT AND SIMMER 20 MINUTES, STIRRING OCCASIONALLY.

BE CREATIVE:
TRY GARNISHING SOUP WITH SHREDDED CHEESE, SLICED GREEN ONIONS OR CHOPPED HAM.

INGREDIENTS:
DEHYDRATED POTATO AND ONION, MODIGIED FOOD STARCH, CHEESE POWDER [WHEY, CHEDDAR CHEESE(MILK, CHEESE CULTURE, SALT, ENZYMES), BUTTER, BUTTERMILK SOLIDS, SALT, SODIUM PHOSPHATE, YELLOW 6], TEXTURIZED SOY PROTEIN (SOY FLOUR, CARAMEL COLOR, RED 3, YELLOW 4), PARTIALLY HYDROGENATED SOYBEAN OIL, SALT, NATURAL FLAVORING, HYDROLYZED CORN GLUTEN-SOY-WHEAT GLUTEN PROTEIN), CHICKEN BOUILLON (SALT, MALTODEXTRIN, HYDROLYZED SOY PROTEIN, CHICKEN FAT, AUTOLYZED YEAST EXTRACT, ONION, DISODIUM INOSINATE AND GUANYLATE EXTRACTIVES OF TURMERIC, GARLIC OIL), SPICES AND NOT MORE THAN 2% SILICON DIOXIDE ADDED TO PREVENT CAKING.

NUTRITIONAL FACTS:
SERVING SIZE 1/6TH PACKAGE (24g)
SERVINGS PER PACKAGE 6

AMOUNT PER SERVING
CALORIES 90
CALORIES FROM FAT 20
TOTAL FAT 2g
SATURATED FAT 0.5g
CHOLESTEROL 5g
SODIUM 690mg
TOTAL CARBOHYDRATE 14g
DIETARY FIBER 1g
SUGARS 1g
PROTEIN 3g