FoodReference.com - (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

HEART HEALTHY POTATO SOUP

hearty healty potato soupHearty and Heart Healthy Potato Soup
Yield: 8 servings


INGREDIENTS:

• 2 lbs. Idaho Potatoes, scrubbed and cut in 1/2 inch cubes (about 5 cups)
• 1 tbsp. olive oil
• 2 10 oz. packages frozen chopped onions
• 1/4 cup chopped dried tomatoes
• 2 pint , 14 oz. can (46 oz.) low-sodium chicken broth
• 2 cups shredded, cooked turkey
• 3 cups packaged chopped frozen mixed vegetables, thawed
• *Alternate Vegetable: 4 cups cooked vegetables


DIRECTIONS:

1. In heavy soup pot, heat oil on high and stir in onions. Cook, stirring occasionally for about 20 minutes or until well browned.

2. Add potatoes, dried tomatoes and broth.

3. Bring to boil and cook covered for 10 minutes or until tender.

4. Add turkey and vegetables, return to boil and cook 6-8 minutes.

5. Top with freshly ground pepper.


Idaho Potato Commission:  www.idahopotato.com
 

 

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016
James T. Ehler and www.FoodReference.com unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  


 

FoodReference.com Logo

 

 

Popular Pages