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CATEGORY CUISINE TAG YIELD
Vegetables Vegetarian Mcdougall, Soups, Vegetarian 4 Servings

INGREDIENTS

4 c Peeled & chunked potatoes
4 c Water [or broth]
2 Leeks, white parts only
washed well & sliced
1/2 t Onion powder
1/4 t Garlic powder
1/8 t Freshly ground white pepper
1/4 t Dried dill, optional
1/2 c Chopped scallion, optional

INSTRUCTIONS

Place the potatoes, water and leeks in a medium-sized soup pot. Bring
to a boil, reduce the heat, cover and cook until the potatoes are
tender, about 30 minutes. Transfer to a blender or food processor and
process until smooth and creamy. Or transfer only half of the soup to
a blender or processor and blend until smooth and creamy. Return to
the pan and stir to mix. This will yield a creamy soup with chunks of
vegetables.  Add the remaining ingredients. Heat through. (If you are
using the  optional ingredients, cook over very low heat for 10
minutes.) Serve  Inputted by Sue Smith. From The New McDougall Cookbook
(Dutton 1993)  Comments: using a hand blender right in the soup pot
worked fine.  From the collection of Sue Smith, S.Smith34, Uploaded
June 16, 1994  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 394
Calories From Fat: 17
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 764.1mg
Potassium: 2157.9mg
Carbohydrates: 81.5g
Fiber: 10.4g
Sugar: 4.5g
Protein: 14.3g


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