Potato soup, vegetarian

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 321.7
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 201.5 mg
  • Total Carbs: 62.9 g
  • Dietary Fiber: 7.2 g
  • Protein: 12.0 g

View full nutritional breakdown of Potato soup, vegetarian calories by ingredient


Quick and easy. Quick and easy.
Number of Servings: 4


    Celery, raw, 2 stalk, large (11"-12" long) - thinly sliced;
    Onions, raw, 0.5 cup, chopped;
    Evaporated milk, fat free, 12 oz;
    Water, 2 cup;
    Parkay, Original Stick Margarine, 1 Tbsp;
    Parsley, dried, 1 tsp;
    basil, dried, 0.25 tsp;
    Cumin, dried, grounc, 0.25 tsp;
    *Potato, raw, 5 medium (2-1/4" to 3-1/4" dia.) --cut into bite sized pieces;
    Carrots, raw, 1 medium, diced in small pieces.


Melt magarine in saucepan. Add celery, onion, and carrot to magarine and saute until onion is translucent. Add 2 cups of water, 12 oz. can of fat-free evaporated milk, parsley, basil, cumin, and potatoes to the pan. Bring to a gentle boil and simmer until potatoes are done, about 20 minutes. Use a potatoe masher a couple of times to break up the potatoes even more. Or remove 1 cup of soup from pan and run through a food processor until thick; then return to pan of soup and mix.
Makes four -- 1.25 cup each serving.

Number of Servings: 4

Recipe submitted by SparkPeople user JANYTOO.