Witch's Brew (Creamy Potato Soup w/ Turkey)
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Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 239.0
- Total Fat: 7.9 g
- Cholesterol: 40.6 mg
- Sodium: 361.8 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 2.8 g
- Protein: 16.6 g
View full nutritional breakdown of Witch's Brew (Creamy Potato Soup w/ Turkey) calories by ingredient
Introduction
One of our local diners makes a soup similar to this - a creamy potato soup with ground beef in it. It's delicious, but more fat than I'm able to eat. I made a version of it that was more friendly to my gastroparesis diet! Why is it called Witch's Brew? Cause I asked my husband what to name it, and that's what he came up with! (I'm a Witch, and I "brewed" it!) One of our local diners makes a soup similar to this - a creamy potato soup with ground beef in it. It's delicious, but more fat than I'm able to eat. I made a version of it that was more friendly to my gastroparesis diet! Why is it called Witch's Brew? Cause I asked my husband what to name it, and that's what he came up with! (I'm a Witch, and I "brewed" it!)Number of Servings: 10
Ingredients
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1 tbsp Vegetable Oil
16 oz Ground turkey, 93% lean
1 tbsp Minced Onions (Dried)
1 tsp Garlic powder
2 quarts Chicken stock, home-prepared (or packaged)
4 medium (2-1/4" to 3-1/4" dia.) Potato, peeled and diced
2 cup raw carrots, diced (about a pound)
1 cup fresh spinach, torn
1 cup cold Milk, 3.25%
1 tbsp Argo 100% Pure Corn Starch
1 tbsp Parmesan Cheese, grated
Tips
If you're in a hurry, you can steam the carrots and potatoes in the microwave first before adding them to the pot so they get done faster.
Directions
Put oil in the bottom of a large, heavy stockpot. Make small meatballs out of ground turkey, and add them to the oil, browning them a little. Add onions and garlic. (You can use fresh too!)
Once the meat is browned, add the chicken stock. Homemade is better, and has less sodium, but you can use pre-packaged. Add potatoes and carrots. Stir occasionally, to prevent it from sticking to the bottom of the pot. Add torn spinach.
When the potatoes and carrots are soft, pour milk into a separate bowl, and add corn starch. Whisk together until smooth. Add the milk mixture slowly to the pot, and stir to combine. When the soup comes back up to a boil, it'll get creamy!
Add Parmesan just before serving.
Serving Size: Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user BECKATHA72.
Once the meat is browned, add the chicken stock. Homemade is better, and has less sodium, but you can use pre-packaged. Add potatoes and carrots. Stir occasionally, to prevent it from sticking to the bottom of the pot. Add torn spinach.
When the potatoes and carrots are soft, pour milk into a separate bowl, and add corn starch. Whisk together until smooth. Add the milk mixture slowly to the pot, and stir to combine. When the soup comes back up to a boil, it'll get creamy!
Add Parmesan just before serving.
Serving Size: Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user BECKATHA72.
Member Ratings For This Recipe
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