Instant irish cream of potato soup

6 servings

Ingredients

Quantity Ingredient
1 cup Potatoes; peeled and diced
1 cup Onions; diced
1 cup Carrots; diced
2 tablespoons Dill, fresh; chopped OR
1 tablespoon Dried dill
¼ teaspoon Ground white pepper
1 teaspoon Granulated garlic OR
2 teaspoons Fresh garlic; minced
3 tablespoons Corn oil
4 cups ;water
2¼ cup Light soy milk
2 tablespoons Vegetable bouillon powder
1 cup Instant mashed potato flakes

Directions

In a medium saucepan, saute potatoes, onions, carrots;pepper, dill and garlic in oil over medium heat for 6 minutes.

Add water, soy milk and bouillon powder.

Add potato flakes slowly, whipping constantly to ensure even dispersion. Reduce heat to low and cook, stirring occasionally, until potatoes are cooked andmixture is hot, about 15 minutes.

Per serving: 156 cal; 4 g prot; 196 mg sod; 17 g carb; 8 g fat; 0 mg chol; 38 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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