Garlic Potato Soup
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.
Serves 4. Each 1-1/2 cup serving: 134 calories, 2 g fat, 0 g
saturated fat, 12 mg cholesterol, 134 mg sodium, 21 g carbohydrate,
3 g fiber, 7 g protein.
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