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Instant Irish Cream of Potato Soup

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Submitted by Poliver

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 237
CUP ML POTATOES
peeled and diced
1 237
CUP ML ONIONS
diced
1 237
CUP ML CARROTS
diced
2 3E+1
TABLESPOONS ML DILL WEED
fresh, chopped
1 15
TABLESPOON ML DILL WEED
dried
¼ 1.3
TEASPOON ML WHITE PEPPER
ground
1 5
TEASPOON ML GARLIC
granulated, or 2 tsp minced garlic
3 45
TABLESPOONS ML CORN OIL
4 946
CUPS ML WATER
2 ¼ 532
CUPS ML SOY MILK
light
2 3E+1
TABLESPOONS ML VEGETABLE STOCK CUBES
powder *
1 237
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 354g (12.5 oz)
Amount per Serving
Calories 168 52% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 173mg 7%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 12%
Sugars g
Protein 7g
Vitamin A 83% Vitamin C 12%
Calcium 19% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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