Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Tom's Onion & Potato Soup

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Tom's Onion and Potato Soup

Onion and Potato Soup recipe

 

Yield

4 servings

Prep

15 min

Cook

45 min

Ready

60 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 each white onion
thinly sliced
Camera
3 tablespoons butter
Camera
2 tablespoons parsley leaves
fresh, chopped
Camera
2 cloves garlic
finely chopped
Camera
2 each bay leaves
* Camera
½ cup prosciutto
or cooked ham, optional
* Camera
4 cups chicken broth
Camera
3 cups water
Camera
1 teaspoon black pepper
Camera
4 each potatoes
shredded
Camera
¼ cup romano cheese
grated, optional
* Camera

Ingredients

Amount Measure Ingredient Features
2 each white onion
thinly sliced
Camera
45 ml butter
Camera
3E+1 ml parsley leaves
fresh, chopped
Camera
2 cloves garlic
finely chopped
Camera
2 each bay leaves
* Camera
118 ml prosciutto
or cooked ham, optional
* Camera
946 ml chicken broth
Camera
7.1E+2 ml water
Camera
5 ml black pepper
Camera
4 each potatoes
shredded
Camera
59 ml romano cheese
grated, optional
* Camera

Directions

Cover and cook onions in butter in 4 quart Dutch oven over medium-low heat 10 minutes.

Stir in parsley, garlic, bay leaves and prosciutto if using.

Cook, uncovered, over high heat 5 minutes, stirring frequently.

Stir in remaining ingredients except cheese.

Heat to boiling. Reduce heat.

Cover and simmer 30 minutes, stirring occasionally.

Remove bay leaves.

Top each serving with cheese if desired.

Slow-simmering soup is enriched with diced prosciutto and freshly grated Romano cheese.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 767g (27.1 oz)
Amount per Serving
Calories 36629% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 434mg 18%
Total Carbohydrate 19g 19%
Dietary Fiber 5g 19%
Sugars g
Protein 21g
Vitamin A 8% Vitamin C 40%
Calcium 7% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe