Three Potato Soup

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 118.0
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 200.4 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 3.4 g
  • Protein: 3.2 g

View full nutritional breakdown of Three Potato Soup calories by ingredient


Introduction

For the potatoes I used Blue, yukon and reds For the potatoes I used Blue, yukon and reds
Number of Servings: 15

Ingredients

    Bay Leaf, 1 leaf remove at the end
    Thyme, fresh, 2 tsp
    Rosemary, 1 tbsp
    Celery, raw, 6 stalk, small
    Garlic, 2 clove
    Mushrooms, fresh, 4 medium
    Onions, raw, 2 small
    Potato, raw, 9 small
    Summer Squash, 1 large
    Peppers, sweet, red, fresh, 1.50 small
    Baby Carrots, raw, 18 medium
    Water, tap, 9 cup (8 fl oz)
    Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry, 0.15 cup
    White Rice, medium grain, 1/3rd cup
    Brummel & Brown, Original Spread made with Yogurt, 2 Tbsp
    Cilantro, raw, 3 tbsp
    Lipton Onion Dip Mix (1 packet), 1 serving

Directions

Saute the garlic, onions, peppers and mushrooms together in butter. Then add 9 cups of water and lipton packet. Put lid on and simmer for 20 minutes or so. Cut up potatoes, carrots, celery. Put them those in and simmer for awhile. Add in squash, quinoa, rice, lentils and herbs. Put top on and simmer for 2 hrs.
Serving Size: Should make 15 cups of soup