Creamy Potato Soup

By • November 18, 2013 • 0 Comments



Author Notes: A warm & comforting Soup sure to please!Tiffany

Serves 1

  • 1 Small Red Potato
  • 1/4 tablespoon Extra Virgin Olive Oil
  • 2 tablespoons Chopped Onion
  • 1/4 cup Shredded Carrots
  • 1 Celery Stalk, chopped
  • 3/4 cups Vegetable Broth
  • 1/4 cup Water
  • 1 dash Salt & Pepper
  • 1 dash Ground Coriander
  • 1 dash Chili Powder
  • 1 sprig Fresh Rosemary
  • 1/4 cup Frozen Peas
  • 2 tablespoons Fat Free Half & Half
  • 1/2 tablespoon Chopped Scallions
  1. In a saucepan, heat 1/4 TB Olive Oil. Add 2 TB Chopped Onion and Sauté for about 2 minutes.
  2. Then add the potato, cut into small cubes, the carrots and the celery
  3. Stir in Vegetable & Water
  4. Season with Salt, Pepper, Coriander & Chili Powder
  5. Add the sprig of Rosemary.
  6. Cover & let simmer for about 35 minutes or until potatoes are soft.
  7. Remove Rosemary Sprig and Mix in Peas Heat for another 5 minutes.
  8. Turn off heat and stir in Half & Half
  9. Transfer to Bowl & Top with Chopped Scallions
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