Yukon Gold potato soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Creamy Low Fat Potato Soup4 Yukon Gold Potatoes hopped3 Ribs Celery finely chopped1 Large Carrot finely chopped½ Large Onion finely chopped2 Tbsp minced garlic2 Tbsp Olive Oil½ Cup Nutritional Yeast¼ Cup Chicken Stock Base
Bring large saucepan full of heavily salted water to a boil. Add chopped potatoes to the water. Allow to boil for about 25 minutes or until potatoes are soft.
Meanwhile in a separate pan heat the olive oil. Once the oil is hot, add onions, celery, carrots and garlic and cook for about 5 to 7 minutes, or until they are soft and onions become translucent.
When the potatoes are finished cooking scoop out 2 cups of the potato water and add to the carrot, onion, celery mixture. Add the chicken stock base and stir until dissolved.
Turn the burners on the stove off. Drain about ½ of the potato water out of that pot leaving the rest. Return the potatoes pot to the stove and pour the carrot, onion, celery, and stock into the potato pot. Using an emersion blender, blend the mixture until smooth. Then pour in the nutritional yeast and continue to blend until smooth once again.
Turn the burner back on medium heat and allow the soup to simmer for about ten minutes allowing the yeast to dissolve.
Serving Size: 6 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user CELTICQT07.
Meanwhile in a separate pan heat the olive oil. Once the oil is hot, add onions, celery, carrots and garlic and cook for about 5 to 7 minutes, or until they are soft and onions become translucent.
When the potatoes are finished cooking scoop out 2 cups of the potato water and add to the carrot, onion, celery mixture. Add the chicken stock base and stir until dissolved.
Turn the burners on the stove off. Drain about ½ of the potato water out of that pot leaving the rest. Return the potatoes pot to the stove and pour the carrot, onion, celery, and stock into the potato pot. Using an emersion blender, blend the mixture until smooth. Then pour in the nutritional yeast and continue to blend until smooth once again.
Turn the burner back on medium heat and allow the soup to simmer for about ten minutes allowing the yeast to dissolve.
Serving Size: 6 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user CELTICQT07.
Nutritional Info Amount Per Serving
- Calories: 112.7
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 34.7 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 3.7 g
- Protein: 6.3 g
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