Lisa's Potato Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 273.8
- Total Fat: 4.6 g
- Cholesterol: 7.6 mg
- Sodium: 86.0 mg
- Total Carbs: 53.6 g
- Dietary Fiber: 8.5 g
- Protein: 7.6 g
View full nutritional breakdown of Lisa's Potato Soup calories by ingredient
Introduction
In soup pot melt butter. Add oil, garlic, onion, celery and sauté until tender
Add potatoes, squash, bouillon, and seasonings. Add salt and pepper if desired
When vegetables are limp add water
Boil
Reduce to simmer and cook 30 min or until potatoes are tender
Puree in increments in food processor when cooled
Serves 6-8
In soup pot melt butter. Add oil, garlic, onion, celery and sauté until tender
Add potatoes, squash, bouillon, and seasonings. Add salt and pepper if desired
When vegetables are limp add water
Boil
Reduce to simmer and cook 30 min or until potatoes are tender
Puree in increments in food processor when cooled
Serves 6-8
Number of Servings: 8
Ingredients
2 Tbsp butter
2 tsps veg oil
1 tsp minced garlic
1 large onion
3 stalks celery
10 medium potatoes
1 bag frozen squash
1 tbsp vegetable bouillon
1 tsp thyme
˝ tsp tarragon
1 tsp sage
2 tsps salt
2 tsps black pepper
˝ tsp cayenne pepper- optional
8 cups water
Directions
In soup pot melt butter. Add oil, garlic, onion, celery and sauté until tender
Add potatoes, squash, bouillon, and seasonings
When vegetables are limp add water
Boil
Reduce to simmer and cook 30 min or until potatoes are tender
Puree in increments in food processor when cooled
Add salt and pepper to taste
Serving Size: makes 8 medium bowls of soup
Number of Servings: 8
Recipe submitted by SparkPeople user WOHELO1.
Add potatoes, squash, bouillon, and seasonings
When vegetables are limp add water
Boil
Reduce to simmer and cook 30 min or until potatoes are tender
Puree in increments in food processor when cooled
Add salt and pepper to taste
Serving Size: makes 8 medium bowls of soup
Number of Servings: 8
Recipe submitted by SparkPeople user WOHELO1.