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    You are in: Home / Mexican / Sherri's Tex-Mex Potato Soup Recipe
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    Sherri's Tex-Mex Potato Soup

    Average Rating:

    2 Total Reviews

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    • on December 04, 2010

      So glad I doubled this! I've never had a potato soup like this before. Delicious, simple, and quick to make. I didn't use the velveeta. We just sprinkled some shredded pepper jack on top. I will definitely make this one again. Too bad it hasn't received more reviews.

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    • on November 25, 2008

      TOTALLY fabulous Sherri! I made this today and we both loved it. I made is exactly as posted and decided to add the optional cumin and oregano, as well as garnish it with grated cheese, carrot, sweetcorn and coriander (cilantro). It hit the spot on this cold and wintery day, we ate it with home-made bread and had seconds as it was so good. I used Rotel with chillies - a precious tin from a recent swap with a partner in the USA - so you ARE very honoured that it was used in this soup!! Made for Tex-Mex Photo Challenge in the Photos Forum. Merci encore! FT:-)

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    Nutritional Facts for Sherri's Tex-Mex Potato Soup

    Serving Size: 1 (508 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 310.5
     
    Calories from Fat 95
    30%
    Total Fat 10.6 g
    16%
    Saturated Fat 3.4 g
    17%
    Cholesterol 15.4 mg
    5%
    Sodium 1084.1 mg
    45%
    Total Carbohydrate 47.4 g
    15%
    Dietary Fiber 5.9 g
    23%
    Sugars 5.2 g
    21%
    Protein 8.5 g
    17%

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