| 1 tsp olive oil 2 tsp minced garlic 1 cup onion, chopped 2 cups chicken broth 2 cups water 4 medium potatoes, cut into 1/2" cubes 1 bay leaf 1/2 cup sliced green onions 3/4 tsp thyme |
|
*Heat oil in
large sauce pan or Dutch oven over medium heat. Saute garlic and onions
until lightly browned. Add potatoes, broth, garlic, bay leaf and bring to
a boil. Reduce heat to medium low and simmer for 20 minutes, or until
potatoes are tender. Cool soup slightly.
*One cup at a time, coarsely process the soup in a food processor or
blender. Do not over process. Return soup to pan to re-heat. Ladle soup
into bowls and top with chopped green onion and thyme.
Nutrition Information (per serving):
Calories 134 Protein 7 grams
Fat 2 grams Carbohydrate 21 grams
Saturated fat 0.2 grams Cholesterol 12 mg
Dietary Fiber 3.0 grams Sodium 134 mg
Sugar 1.3 grams
Exchanges (using the American Diabetic Assoc.
Exchanges) per serving: 1 starch + 1 vegetable
*Recipe Source: Excerpted with permission from:
