Wednesday, February 12, 2014

On My Hearth: Comforting Potato Soup

While it's still warm & sunny here in Florida, I understand that many of my northern neighbors are gearing up for yet another blizzard. I hope everyone is warm & cozy and have plenty of food to last through the storm. I'll be thinking of you while I enjoy some nice comforting potato soup, wish I could share it with you all!

Potato Soup photo 20140212_182154_zps8ttebz0h.jpg         

Potato Soup

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  •   6               cups  vegetable broth, ready-to-serve
  •   1             medium  onion -- chopped
  •   1             cloves  garlic -- minced (1 to 2)
  •   6             medium  russet potatoes -- peeled and chopped
  •   2             medium  carrots -- chopped
  •   2             stalks  celery -- chopped
  •   1             medium  zucchini -- chopped
  •      1/2           cup  fresh parsley -- chopped
  •   1           teaspoon  dried dill weed
  •      1/2      teaspoon  freshly ground pepper
  •   1               dash  salt
  1. Place a small amount of the vegetable broth in a large soup pot.  Add the onion and garlic.  Cook, stirring occasionally for 5 minutes.
  2. Add the remaining ingredients, mix well, bring to a boil, reduce heat and simmer for about 45 minutes, until vegetables are tender and potatoes have started to break apart.
  3. Serve with some fresh bread to dunk into the flavorful broth.
Source:
  "the McDougall newsletter."
Start to Finish Time:
  "1:00"
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Makes 6 to 8 Servings; Per Serving (based upon 6 servings): 107 Calories; 1g Fat (10.0% calories from fat); 3g Protein; 23g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1074mg Sodium.  



VeganGypsy says: I loved this soup! Great flavors, savory and filling, perfect for a winter's night.

OmniHunny says:  Very good! Has a little "kick" from the seasonings.

I am definitely adding this to my tried-and-true recipe file, will be making this one again.

Hope everyone is toasty warm, stay safe!




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