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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 199.0
  • Total Fat: 4.1 g
  • Cholesterol: 11.5 mg
  • Sodium: 322.1 mg
  • Total Carbs: 32.0 g
  • Dietary Fiber: 3.7 g
  • Protein: 9.9 g

View full nutritional breakdown of Potato Carrot stoup (soup / stew) calories by ingredient
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Potato Carrot stoup (soup / stew)

Submitted by: 7777BEV

Introduction

You get a little of most of your vitamins in a cup of this delicious stoup (thinner than a stew; thicker than a soup) including lots of potasium and Vitamin A. This has flavors of chicken, bacon, potato and cheese all together. Very hearty and so delicious! Try it over a healthy whole wheat biscuit! You get a little of most of your vitamins in a cup of this delicious stoup (thinner than a stew; thicker than a soup) including lots of potasium and Vitamin A. This has flavors of chicken, bacon, potato and cheese all together. Very hearty and so delicious! Try it over a healthy whole wheat biscuit!
Number of Servings: 8

Ingredients

    1 tsp. olive oil
    1 cup chopped onion
    3 T. minced garlic
    2 cups grated carrot (use lg grate-side so it's chunky pieces) about 2 large carrots
    8 red potatoes, peeled and chopped
    2 1/2 cups no fat, no sodium chicken broth (I made my own)
    fresh ground black pepper to taste
    1/2 tsp. salt
    1 1/2 cups non fat milk
    1 cup shredded 2% reduced fat sharp cheddar cheese
    1/4 tsp. hot pepper sauce
    1 T. Hormel 50% less fat bacon bits

Directions

In a large dutch-oven heat the olive oil on medium heat. Add onion and garlic and saute for 2 min. Add carrots and continue sauting for another 5 min. If mixture begins to stick a little, add a little of your chicken broth.

Add potatoes, pepper, salt and chicken broth. Heat until boiling; turn down to keep a nice simmer. Cover and cook for 10 minutes or until potatoes are tender.

Using an immersion blender, cream mixture part-way, leaving chunks of potatoes. If you do not have one of these, just place 2 cups in a blender and lightly puree. Place back into pan.

Add milk, cheese, hot sauce and bacon. Heat until cheese is melted through. Serve as a stew by cooking it for additional time to thicken. For soup you can add water to consistency wanted. Serve with whole wheat biscuits.

Makes 8 - 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user 7777BEV.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Delicious! This is the perfect comfort food and it's hard to believe its so healthy. I loved it and I did enjoy it over wheat biscuits which made it more like stew for me. Very good!! - 2/27/10

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  • I followed the directions almost exactly, except discovered I was out of milk half way through. Even without the milk this was easy and delicious! I can't wait to enjoy this for lunches this week! - 10/13/13

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  • Really good, made just as directed except only put 2 T of garlic. Next time I'll follow the recipe exactly, mine could have used the extra T. Otherwise, very easy and yummy. - 2/13/13

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  • I had no carrots on hand when I made this, so I substituted butternut squash - what a yummy and simple recipe! Thank you for sharing! - 1/18/12

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  • It was really yummy! I am not always a soup person, and this one was very flavorful. - 12/27/11

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  • Eating a bowlful right now! VERY good! Will make again! - 11/4/11

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  • This is so yummy, even my partner ate it and he is so fussy with food. - 4/7/11

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  • This is a great soup, I always make lunch soups. :-) - 1/23/11

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  • I gotta try this one! - 5/23/10

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  • This turned out great. Everyone liked it. Leftovers won't last long. Thanks for sharing. - 5/23/10

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  • it looks good and tastes good - 2/28/10

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