Creamy Rosemary Basil Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
*Potato, raw, 10 medium (2-1/4" to 3-1/4" dia.) diced (not peeled)*Philadelphia Cream Cheese, 8 oz Basil, 2 tbsp Rosemary, 2 tbsp Water, tap, 6 cups
dice potatoes and cook over medium heat for 25 minutes
drain most of the water out, scoop about 1/2 of the potatoes into a blender, add 1/2 of the cream cheese, rosemary, and basil to blender and mix well. Add the other half of the cream cheese, rosemary, and basil to the drained potatoes. Mix the blended mixture back into the remaining potatoes, stirring to mix the cream cheese in well.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KIM--POSSIBLE.
drain most of the water out, scoop about 1/2 of the potatoes into a blender, add 1/2 of the cream cheese, rosemary, and basil to blender and mix well. Add the other half of the cream cheese, rosemary, and basil to the drained potatoes. Mix the blended mixture back into the remaining potatoes, stirring to mix the cream cheese in well.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KIM--POSSIBLE.
Nutritional Info Amount Per Serving
- Calories: 284.5
- Total Fat: 9.2 g
- Cholesterol: 35.0 mg
- Sodium: 151.1 mg
- Total Carbs: 43.0 g
- Dietary Fiber: 6.5 g
- Protein: 6.5 g
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