Rustic Potato Veggie Soup

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Nutritional Info

Servings Per Recipe: 16
Amount Per Serving
Calories: 124.9

Total Fat: 3.7 g
Cholesterol: 9.8 mg
Sodium: 171.2 mg
Total Carbs: 18.4 g
Dietary Fiber: 2.5 g
Protein: 5.4 g

View full nutritional breakdown of Rustic Potato Veggie Soup calories by ingredient

Introduction

Great for ovo-lacto types Great for ovo-lacto types

Minutes to Prepare: 15

Minutes to Cook: 30

Number of Servings: 16

Ingredients

1 package frozen mixed vegetables- corn, carrots, peas, lima beans, green beans

1 small onion

3 cloves garlic

6 small potatoes (I like reds)

1 cup plain low-fat yogurt

1 cup milk, 2%

1 cup dehydrated potatoes

1 cup cheddar cheese

1 tbsp black pepper (approx- to taste)

1 tsp salt (to taste)

4 cups water

Directions

Heat 2 cups water in microwave.
Add frozen veggies to hot water.
Let stand for a few minutes.
Meanwhile, dice onion and garlic. Sweat in large soup pot.
Puree veggies and water. Add to onions and garlic. Simmer on low.
Chop potatoes into about 1 inch cubes. Add to pot. I leave the skins on. Add salt.
Add remaining water. Raise to medium high heat.
Let cook until potatoes are soft. (about 20 min)
Bring heat down to low.
Mash or use a stick blender to combine. Can be blended until smooth, but I like a more rustic soup so I leave some chunks.
Add in yogurt, then milk. Slowly add potato flakes
until it is just a little thinner than you would like. It will thicken.
Add 3/4 cup cheese to pot. Save remainder to garnish top.
Add pepper.

Makes about 16 - 1 cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user LAINERS0323.