Potato Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 187.9
  • Total Fat: 2.4 g
  • Cholesterol: 9.9 mg
  • Sodium: 720.9 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 8.3 g
  • Protein: 11.0 g

View full nutritional breakdown of Potato Soup calories by ingredient
Submitted by:

Introduction

You can cut back on calories by using 2%cheese, fat free doesn't melt that good. Also by adding more beans it will up your fiber. This is just how I "hide" the beans from my girls. You can cut back on calories by using 2%cheese, fat free doesn't melt that good. Also by adding more beans it will up your fiber. This is just how I "hide" the beans from my girls.
Number of Servings: 9

Ingredients

    2 lg potatos shredded
    16 baby carrots shredded
    .5 onion
    .5 c shredded chedder cheese
    4 c chicken broth
    6 oz nonfat plain greek yogurt
    1 can cannellini beans smashed till smooth
    .75 c celery chopped
    1 tsp or more to taste of Natures Seasoning

Directions

1. Shred carrots, onion, celery and potatos in food processor.

2. Cook the above with 3.5 c of chicken broth for 7 min or until tender.

3. While this is cooking put beans and .5 c of chicken broth in processor and blend till soupy and smooth. I drain and rinse my beans first to lower the sodium content, otherwise it is very high.

4. When potato mixture is done add the bean (soup) to the pan and stir, add 1-2 tsp of Natures seasoning and cheese.

5. Mix 6oz of yogurt and a laddle of the soup together and mix when done add to the pan with the soup and stir.

6. Heat thoughrly.

Makes 9-- 1 cup servings.

This is not a thick soup. You could use vegtable broth instead of chicken if you choose.

Number of Servings: 9

Recipe submitted by SparkPeople user TRACIELYN4.

Rate This Recipe