13 November, 2017
Potato Soup
Potato Soup
Servings: 8 Servings
Calories: 215kcal
Ingredients
- 1 tsp vegetable oil
- 2 clove garlic, minced
- 1 med onion, chopped
- 2 celery stalks, chopped
- 1 cup carrot, chopped
- 2 Tbsp chicken base
- 3 cups potatoes, cubed I leave the skin on!
- 1 bottle beer
- 3 cup water
- 1 tsp basil
- 1/2 cup co-jack cheese
- 1 cup chopped ham
- 1 1/2 cup milk
- 1 cup corn
- 2 cup broccoli, chopped
- bacon bits
- green onion, chopped
Instructions
- In a large stock pot saute onion and garlic in oil until fragrant. Add celery, carrot, chicken base, potatoes, beer, basil. Stir. Add enough water to barely cover the potatoes. Simmer until vegetables become tender (about 25 minutes)
- Use a pastry blender or potato masher to mash potatoes to desired consistency. Add milk, cheese, corn, and broccoli and stir.
- Simmer on low heat, about 10 minutes (longer for softer broccoli). Top with bacon bits and green onion!
Nutrition
Calories: 215kcal | Carbohydrates: 28g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 563mg | Potassium: 690mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3029IU | Vitamin C: 44mg | Calcium: 148mg | Iron: 1mg