- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 226.6
- Total Fat: 6.1 g
- Cholesterol: 9.4 mg
- Sodium: 608.8 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 3.3 g
- Protein: 10.2 g
Roasted Red Skin Potato SoupSubmitted by: 1TRULYBLESSED
IntroductionI had an abundance of potatoes and herbs from my CSA farm share, so created this recipe to make use of them. I had an abundance of potatoes and herbs from my CSA farm share, so created this recipe to make use of them.
2 tbsp. olive oil
3 lbs red skin potatoes, cubed
3 large scallions, chopped (reserve 1/4 c. for garnish)
3 cloves garlic, minced
3 medium stalks of celery, diced
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
12 oz. nonfat evaporated milk
32 oz. reduced-sodium chicken or vegetable broth
3 c. fresh sorrel, chopped
2 tbsp. fresh basil, chopped
4 slices center-cut bacon, cooked & chopped
5 oz nonfat plain Greek yogurt
10 tbsp. shredded cheddar cheese
Reduce or omit the salt and use other herbs for flavor if you're watching your sodium intake. You may also prefer to use turkey bacon and reduced-fat cheese, or omit these toppings altogether.
In large pot, combine potato mixture with milk, broth, sorrel and basil; heat through. Transfer about half of mixture to blender and blend until smooth; return to pot with rest of mixture. Stir to mix completely.
Serve in individual bowls, topping with a sprinkle of bacon and chopped scallion, plus a tablespoon each of yogurt and shredded cheddar cheese.
Serving Size: Makes 10 servings of approximately 1 cup each