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POTATO SOUP




Source of Recipe


Tea Cozy


Recipe Introduction


Source: McDougall Newsletter
By Marilyn Borton
Marilyn is a past participant in The McDougall Program in Santa Rosa, CA.
She sent me this recipe and said it is an old favorite that she has been making for years. I made it a few days ago for John and myself and we loved it! The potatoes break up a bit while cooking to make a rich, creamy broth.
We also enjoyed the leftovers for lunch over the next couple of days.
Preparation Time: 15 minutes
Cooking Time: 45-60 minutes
Servings: 6-8


List of Ingredients




6 cups vegetable broth
1 onion, chopped
1-2 cloves garlic, minced
6 medium russet potatoes, peeled and chopped
2 carrots, chopped
2 stalks celery, chopped
1 zucchini, chopped
1/2 cup chopped fresh parsley
1 teaspoon dried dill weed
1/4 to 1/2 teaspoon freshly ground black pepper
dash salt


Recipe



Place a small amount of the vegetable broth in a large soup pot. Add the onion and garlic. Cook, stirring occasionally for 5 minutes. Add the remaining ingredients, mix well, bring to a boil, reduce heat and simmer for about 45 minutes, until vegetables are tender and potatoes have started to break apart. Serve with some fresh bread to dunk into the flavorful broth.