Guest guest Posted February 2, 2004 Report Share Posted February 2, 2004 POTATO SOUP Source: McDougall Newsletter By Marilyn Borton Marilyn is a past participant in The McDougall Program in Santa Rosa, CA. She sent me this recipe and said it is an old favorite that she has been making for years. I made it a few days ago for John and myself and we loved it! The potatoes break up a bit while cooking to make a rich, creamy broth. We also enjoyed the leftovers for lunch over the next couple of days. Preparation Time: 15 minutes Cooking Time: 45-60 minutes Servings: 6-8 6 cups vegetable broth 1 onion, chopped 1-2 cloves garlic, minced 6 medium russet potatoes, peeled and chopped 2 carrots, chopped 2 stalks celery, chopped 1 zucchini, chopped 1/2 cup chopped fresh parsley 1 teaspoon dried dill weed 1/4 to 1/2 teaspoon freshly ground black pepper 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. Quote Link to comment Share on other sites More sharing options...
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