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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 132.6
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 508.7 mg
  • Total Carbs: 27.2 g
  • Dietary Fiber: 4.8 g
  • Protein: 3.5 g

View full nutritional breakdown of POTATO SOUP 2 calories by ingredient
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Number of Servings: 5


    1 1/4 pounds of potatoes, peeled and quartered
    1 1/2 cups of diced onions
    1 tbsp freshly minced garlic
    1 tbsp freshly minced basil
    1/2 cup dry white wine
    1/2 cup finely diced carrots
    1/2 cup finely diced red pepper
    1/2 cup finely diced zucchini
    3 1/2 cups vegetable stock
    1/8 teaspoon salt
    1/8 teaspoon freshly ground black pepper


In a large pot, boil the potatoes. In another pot, braise the onions, garlic, and basil in the white wine. Add the carrots. When they are partially cooked, add the red pepper. Add the zucchini when the peppers have softened.

Drain the potatoes and reserve the liquid to add to the soup later if necessary. Puree the potatoes witha food mill, processor, or blender and add to the other vegetables. Stir and add all of the vegetable stock to thin the soup. If it is still too thick , gradually add some of the potatp liquid to a desired consistancy. Do not let the soup become to thin or it will lost mist of its floavor. add salt and pepper

Number of Servings: 5

Recipe submitted by SparkPeople user JENJUSTICE91.

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