Potato Carrot stoup (soup / stew)

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4.9 of 5 (9)

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

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!

Minutes to Prepare: 10

Minutes to Cook: 25

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.