Chilled Potato and Maybe Bacon Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 244.2
- Total Fat: 5.8 g
- Cholesterol: 27.0 mg
- Sodium: 657.5 mg
- Total Carbs: 40.3 g
- Dietary Fiber: 6.4 g
- Protein: 8.3 g
View full nutritional breakdown of Chilled Potato and Maybe Bacon Soup calories by ingredient
Introduction
Start this recipe several hours before you plan to serve it - the potatoes need time to chill! Start this recipe several hours before you plan to serve it - the potatoes need time to chill!Number of Servings: 6
Ingredients
-
6 medium potatoes
1 small onion
1 bay leaf
1T unsalted butter
enough vegetable stock to cover
.25 cup fresh parsley
2 cups
.5 cup 1% milk
1 cup plain yogurt
2 tsp dried dill
1 tsp Salt
.5 tsp black pepper
6 slices bacon (optional)
Tips
Lots of possible ingredient substitutions for this one: pre-cut potatoes (6 medium potatoes is approximately 48 ounces of potato), dried parsley for fresh (ratio of 1:2) and dried dill for fresh (also ratio of 1:2), string beans instead of green beans, sour cream instead of yogurt... Also note that salt and pepper should be added to taste and the quantities I have given in the recipe are approximate.
Directions
Peel and dice the potatoes.
Chop the onion.
Place potatoes, onion, bay leaf, and butter in soup pot.
Add just enough vegetable stock to cover the potatoes.
Bring to a boil.
Simmer potatoes, covered, over low heat until tender (do not overcook!)
Allow potatoes to cool at room temperature or refrigerate overnight.
After potatoes have cooled, remove .5 cup with a slotted spoon, mash well, and return to pot.
Cook the green beans until crisp-tender.
(If you're going to add bacon, cut the bacon into small pieces and cook.)
Add remaining ingredients, including green beans (and bacon if you're going to add it).
Mix thoroughly.
Adjust consistency with milk if desired.
Chill before serving.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user EOLIAN_WOMAN.
Chop the onion.
Place potatoes, onion, bay leaf, and butter in soup pot.
Add just enough vegetable stock to cover the potatoes.
Bring to a boil.
Simmer potatoes, covered, over low heat until tender (do not overcook!)
Allow potatoes to cool at room temperature or refrigerate overnight.
After potatoes have cooled, remove .5 cup with a slotted spoon, mash well, and return to pot.
Cook the green beans until crisp-tender.
(If you're going to add bacon, cut the bacon into small pieces and cook.)
Add remaining ingredients, including green beans (and bacon if you're going to add it).
Mix thoroughly.
Adjust consistency with milk if desired.
Chill before serving.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user EOLIAN_WOMAN.