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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 70.0
  • Total Fat: 3.8 g
  • Cholesterol: 5.0 mg
  • Sodium: 338.8 mg
  • Total Carbs: 4.5 g
  • Dietary Fiber: 0.5 g
  • Protein: 2.0 g

View full nutritional breakdown of Hearty French Potato Soup calories by ingredient
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Hearty French Potato Soup

Submitted by: FLORIDALARK

Introduction

This is a great dish for a meatless dinner.
It's based on a "potage" served to my family when we were stationed in France.
This is a great dish for a meatless dinner.
It's based on a "potage" served to my family when we were stationed in France.

Number of Servings: 8

Ingredients

    6 medium potatoes (Yukon Gold, Golden, Idaho White), quartered (with skins)
    1 large or 2 medium onions, rough chop
    1 box of vegetable broth (or 32oz homemade)
    1 - 2 Cups of milk (2%)
    2 - 4 Tbsp Light I Can't Believe It's Not Butter
    2 -3 small bay leaves
    10-12 whole peppercorns (bagged if you don't want to bite into them later....)
    3 -4 cloves of garlic, cut up
    Salt to taste.
    Herbs & Spices
    (Add until stock smells good or to your taste):
    basil
    marjorum
    Mrs Dash (Original)
    parsley flakes
    thyme
    rosemary
    your favorite mix of herbs & spices

    Optional: 2 Tbsp pearl tapioca (will add at least 15 minutes to end cooking) looks beautiful in the soup.

    Optional: The French often serve this with Dijon mustard stirred into the finished soup. This adds a bit of zip to it and makes it a beautiful sunshine color.

    Dijon works, but we've come to prefer Good Ole American Yellow. Be brave and try a little!




Directions

Turn on stove burner to medium low.
Empty vegetable broth into large pot on stove.
As broth starts to warm add your selection of Herbs & Spices, stirring well.

Cut up onions and potatoes and add to the broth.
(Add water to just cover vegetables, if broth is not sufficient.)

Cover pot, turn up heat until broth begins to boil, then lower heat to maintain a bubbling simmer.
Stir pot occasionally to rotate potatoes in broth.

When fork inserted into large potato chunk pierces it easily (about 10 minutes should do it), turn off heat.

Reserving ALL the liquid, drain the potatoes.
Either mash or use immersion blender until dry mashed potato consistency.

Add some of the ICBINB, blending well.
Add all the milk and continue to blend.

Making sure you stir it to get all the herbs & spice in the liquid, begin returning the reserved broth back into the pot, blending as you add.

Keep adding the broth until you either reach a consistency you like (it should be thick, but not fork thick!), or all broth has been added.

Taste to see if your palate needs additional ICBINB, if so add it--if not deduct 50 calories per Tbsp not used!

Return to stove on low until heated through--about 10 minutes. Stir frequently to keep bottom from sticking.

If you add the tapioca, cook until the pearls are transparent. The "broken" tapicoa, while not a pretty, works just as well--also cook until transparent.

Makes 8 2-cup servings

Freezes well, but needs to be stirred well as it defrosts.

Serve with a side salad &
Not-Grilled Cheese Sandwiches:
toast bread (or not...)
put cheese on one slice
microwave until cheese is nearly melted
put other slice on top, press lightly with hand
cut in half & serve
(Calorie count on this is up to you!)





Number of Servings: 8

Recipe submitted by SparkPeople user TAMPALARK.






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