Instant Irish Cream of Potato Soup
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
potatoes
peeled and diced |
|
| 1 | cup |
onions
diced |
|
| 1 | cup |
carrots
diced |
|
| 2 | tablespoons |
dill weed
fresh, chopped |
|
| 1 | tablespoon |
dill weed
dried |
|
| ¼ | teaspoon |
white pepper
ground |
|
| 1 | teaspoon |
garlic
granulated, or 2 tsp minced garlic |
|
| 3 | tablespoons |
corn oil
|
|
| 4 | cups |
water
|
|
| 2 ¼ | cups |
soy milk
light |
|
| 2 | tablespoons |
vegetable stock cubes
powder |
*
|
| 1 | cup |
mashed potatoes
instant |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
potatoes
peeled and diced |
|
| 237 | ml |
onions
diced |
|
| 237 | ml |
carrots
diced |
|
| 3E+1 | ml |
dill weed
fresh, chopped |
|
| 15 | ml |
dill weed
dried |
|
| 1.3 | ml |
white pepper
ground |
|
| 5 | ml |
garlic
granulated, or 2 tsp minced garlic |
|
| 45 | ml |
corn oil
|
|
| 946 | ml |
water
|
|
| 532 | ml |
soy milk
light |
|
| 3E+1 | ml |
vegetable stock cubes
powder |
*
|
| 237 | ml |
mashed potatoes
instant |
|
Directions
In a medium-size saucepan, sauté potatoes, onions, carrots, pepper, dill and garlic in oil over medium heat for 6 minutes.
Add water, soy milk and bouillon powder.
Add potatoes flakes slowly, whipping constantly to ensure even dispersion.
Reduce heat to low and cook, stirring occasionally, until potatoes are cooked and mixture is hot, about 15 minutes.
