Mama's Potato Soup
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 4 | cloves |
garlic
minced |
|
| 1 | cup |
onions
finely chopped |
|
| 3 | medium |
tomatoes
peeled, chopped |
|
| ½ | cup |
green chili peppers
chopped |
|
| 1 | tablespoon |
all-purpose flour
|
|
| 2 | quarts |
chicken broth
hot |
*
|
| 2 ½ | cups |
potatoes
raw, peeled and cut into small cubes |
|
| 2 | teaspoons |
salt
or to taste |
|
| 1 | teaspoon |
black pepper
|
|
| 2 | medium |
carrots
peeled and thinly sliced |
|
| 1 | medium |
zucchini
thinly sliced |
|
| 2 | cups |
monterey jack cheese
cut into small cubes |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 4 | cloves |
garlic
minced |
|
| 237 | ml |
onions
finely chopped |
|
| 3 | medium |
tomatoes
peeled, chopped |
|
| 118 | ml |
green chili peppers
chopped |
|
| 15 | ml |
all-purpose flour
|
|
| 2 | quarts |
chicken broth
hot |
*
|
| 591 | ml |
potatoes
raw, peeled and cut into small cubes |
|
| 1E+1 | ml |
salt
or to taste |
|
| 5 | ml |
black pepper
|
|
| 2 | medium |
carrots
peeled and thinly sliced |
|
| 1 | medium |
zucchini
thinly sliced |
|
| 473 | ml |
monterey jack cheese
cut into small cubes |
*
|
Directions
Heat oil in 3-quart saucepan and add garlic, onions, tomatoes and green chilies; sauté for 3 minutes.
Stir in flour and cook for 2 more minutes.
Continue stirring as you pour in the hot broth.
Add potatoes, salt and pepper.
Cover pan and simmer over low heat for 20 minutes.
Add carrots and zucchini and cook for 15 minutes longer or until potatoes are tender.
Just before serving add the cubed cheese.
Makes 4 to 6 servings.
