Potato Soup

Potato Soup
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 196.7
  • Total Fat: 11.3 g
  • Cholesterol: 27.1 mg
  • Sodium: 226.0 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 3.9 g
  • Protein: 5.6 g

View full nutritional breakdown of Potato Soup calories by ingredient


Introduction

This is about as close as I can remember to the best soup I have made - but I dumped a lot together and cooked it in a crock pot, so the measurements are a little dicey. This is about as close as I can remember to the best soup I have made - but I dumped a lot together and cooked it in a crock pot, so the measurements are a little dicey.
Number of Servings: 10

Ingredients

    2 serving White Potato - Small Boiled with skin
    3 cup Bird's Eye Steam Fresh Frozen Veggies: Baby Broccoli Blend
    3 cup Peas and carrots, frozen
    3 stalk, large (11"-12" long) Celery, raw
    1 cup (8 fl oz) Cream of Potato Soup
    6 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup
    2 tbsp Thyme, ground
    .5 cup, strips Green Peppers (bell peppers)
    1 tbsp Pepper, black
    45 gram(s) Scotch Bonnet Pepper per 45g (approx 1 pepper) (by C25KGAL)
    5 sprigs Parsley
    40 fl oz Water, tap
    1 serving Hummus, Sabra Classic Hummus, 2 tablespoons
    .5 cup Butter, unsalted
    .5 cup, sliced Summer Squash
    1 cup, chopped Onions, raw
    10 cloves Garlic
    .3 cup Spinach, fresh

Tips

I would probably take away some of the black pepper and add sage or rosemary the next time.


Directions

saute the aromatics, add the vegetables, add liquids, add herbs. put in crock pot overnight or boil over a stove until potatoes are done. The broccoli and squash will basically disintegrate into the broth.

Serving Size: 10 servings at 1 1/2 cup servings for lunches

Number of Servings: 10

Recipe submitted by SparkPeople user ENTJ_MUSE.