Pot Roast Potato Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 175.3
  • Total Fat: 7.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 550.9 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 3.8 g
  • Protein: 6.9 g

View full nutritional breakdown of Pot Roast Potato Soup calories by ingredient


Introduction

The vegetables are cooked in the same pot as a chuck roast and then creamed in an electric blender to make a tasty creamy warm soup. Substitution alert: use 64 oz. of beef stock instead of cooking vegetables with chuck roast for ease in preparation. The vegetables are cooked in the same pot as a chuck roast and then creamed in an electric blender to make a tasty creamy warm soup. Substitution alert: use 64 oz. of beef stock instead of cooking vegetables with chuck roast for ease in preparation.
Number of Servings: 8

Ingredients

    1/4 c. olive oil
    1 1/2 lbs. chuck roast
    2 large sweet potatoes, cut in large chunks
    3-4 small onions (or 2 large onions), cut in large chunks
    6 cloves garlic, peeled and crushed
    2" ginger root, peeled
    2 c. baby carrots or 2 large carrots peeled and cut in large chunks
    2 stalks celery, cut in large chunks
    3 medium tomatoes, cut in large chunks
    64 oz. water


Directions

Add olive oil to hot large pot, after seasoning chuck roast, brown on both sides in olive oil. Add 64 oz. of water and all cut vegetables. Once water is boiling, turn down to simmer and cover. Simmer until roast is tender and falls apart with fork. Remove roast and cool vegetables and liquid remaining in pot. Pour cooled vegetables and liquid into blender and puree until preferred consistency. Refrigerate until eaten. Soup may be served in large ceramic mug and heated in microwave for a quick meal. Substitution alert: use 64 oz. of beef stock instead of cooking vegetables with chuck roast for ease in preparation.

Serving Size: Serves 8 each 14 oz. large cups

Number of Servings: 8

Recipe submitted by SparkPeople user KAMUELA1.