Potato Carrot stoup (soup / stew)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 199.0
- Total Fat: 4.1 g
- Cholesterol: 11.5 mg
- Sodium: 322.1 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 3.7 g
- Protein: 9.9 g
View full nutritional breakdown of Potato Carrot stoup (soup / stew) calories by ingredient
Introduction
You get a little of most of your vitamins in a cup of this delicious stoup (thinner than a stew; thicker than a soup) including lots of potasium and Vitamin A. This has flavors of chicken, bacon, potato and cheese all together. Very hearty and so delicious! Try it over a healthy whole wheat biscuit! You get a little of most of your vitamins in a cup of this delicious stoup (thinner than a stew; thicker than a soup) including lots of potasium and Vitamin A. This has flavors of chicken, bacon, potato and cheese all together. Very hearty and so delicious! Try it over a healthy whole wheat biscuit!Number of Servings: 8
Ingredients
-
1 tsp. olive oil
1 cup chopped onion
3 T. minced garlic
2 cups grated carrot (use lg grate-side so it's chunky pieces) about 2 large carrots
8 red potatoes, peeled and chopped
2 1/2 cups no fat, no sodium chicken broth (I made my own)
fresh ground black pepper to taste
1/2 tsp. salt
1 1/2 cups non fat milk
1 cup shredded 2% reduced fat sharp cheddar cheese
1/4 tsp. hot pepper sauce
1 T. Hormel 50% less fat bacon bits
Directions
In a large dutch-oven heat the olive oil on medium heat. Add onion and garlic and saute for 2 min. Add carrots and continue sauting for another 5 min. If mixture begins to stick a little, add a little of your chicken broth.
Add potatoes, pepper, salt and chicken broth. Heat until boiling; turn down to keep a nice simmer. Cover and cook for 10 minutes or until potatoes are tender.
Using an immersion blender, cream mixture part-way, leaving chunks of potatoes. If you do not have one of these, just place 2 cups in a blender and lightly puree. Place back into pan.
Add milk, cheese, hot sauce and bacon. Heat until cheese is melted through. Serve as a stew by cooking it for additional time to thicken. For soup you can add water to consistency wanted. Serve with whole wheat biscuits.
Makes 8 - 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user 7777BEV.
Add potatoes, pepper, salt and chicken broth. Heat until boiling; turn down to keep a nice simmer. Cover and cook for 10 minutes or until potatoes are tender.
Using an immersion blender, cream mixture part-way, leaving chunks of potatoes. If you do not have one of these, just place 2 cups in a blender and lightly puree. Place back into pan.
Add milk, cheese, hot sauce and bacon. Heat until cheese is melted through. Serve as a stew by cooking it for additional time to thicken. For soup you can add water to consistency wanted. Serve with whole wheat biscuits.
Makes 8 - 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user 7777BEV.
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