| Potato (& Veggie) Soup |
Recipe type: Soup
Author:
Prep time: 10 mins
Cook time: 1 hour
Total time: 1 hour 10 mins
Serves: 2
I threw this together tonight after looking at a few potato soup recipes, and deciding to use up some of my other veggies at the same time. Turned out tasty and filling. Perfect for cold evenings.
Ingredients
- 5 or 6 medium sized potatoes
- Leeks
- 1 head garlic
- 2 carrots
- 1 large turnip
- 15 stalks fresh asparagus
- 3 15 Oz. cans fat-free chicken broth
- Thyme (to taste)
- Sea salt (to taste)
Instructions
- Chop the potatoes into bite sized pieces. Slice the leeks, carrots, asparagus, garlic, and turnip. I shredded my turnip & carrots in the food processor.
- Place everything but the asparagus and one can of chicken broth into pot and heat to boiling.
- When potatoes are mostly cooked, add the asparagus. Simmer until tender.
- Scoop out about half of the solids and place in food processor bowl. Pulse until fairly smooth. Return to pot.
- Add thyme and salt as needed to suit taste.
- Add remaining broth as needed- depending on how thick or thin you want your soup will determine how much you add.
Calories: 555 Fat: 2.3 Fiber: 17.55
Notes
Serve with cheese or sour cream as toppings.
Alternately, you could also add beef, pork, chicken or any other meat and make a hearty stew.
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