Instant irish cream of potato soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Potatoes; peeled and diced |
| 1 | cup | Onions; diced |
| 1 | cup | Carrots; diced |
| 2 | tablespoons | Dill, fresh; chopped OR |
| 1 | tablespoon | Dried dill |
| ¼ | teaspoon | Ground white pepper |
| 1 | teaspoon | Granulated garlic OR |
| 2 | teaspoons | Fresh garlic; minced |
| 3 | tablespoons | Corn oil |
| 4 | cups | ;water |
| 2¼ | cup | Light soy milk |
| 2 | tablespoons | Vegetable bouillon powder |
| 1 | cup | Instant mashed potato flakes |
Directions
In a medium saucepan, saute potatoes, onions, carrots;pepper, dill and garlic in oil over medium heat for 6 minutes.
Add water, soy milk and bouillon powder.
Add potato flakes slowly, whipping constantly to ensure even dispersion. Reduce heat to low and cook, stirring occasionally, until potatoes are cooked andmixture is hot, about 15 minutes.
Per serving: 156 cal; 4 g prot; 196 mg sod; 17 g carb; 8 g fat; 0 mg chol; 38 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE