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
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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
- Place a small amount of the vegetable broth in a large soup pot. Add the onion and garlic. Cook, stirring occasionally for 5 minutes.
- 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.
- Serve with some fresh bread to dunk into the flavorful broth.
"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.
Chip and I both loved this soup! Great flavors, savory and filling, perfect for a winter's night. 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!
Michele~
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