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Potato & Ginger Soup
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Potato & Ginger Soup

50 Minutes
15 Min Prep
50 Min Cook
You'd be surprised how few ingredients go into the making of this sumptuous Potato & Ginger Soup.
What You Need
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6 servings
Original recipe yields 6 servings
1 pkg. (24 oz.) ORE-IDA STEAM N' MASH Cut Russet Potatoes
2 Tbsp. olive oil
1 leek, white parts cut into thin slices
1-1/2 cups shredded carrots
1 qt. (4 cups) water
4 tsp. WYLER’S Instant Bouillon Chicken Flavored Granules
1 Tbsp. grated gingerroot
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Let's Make It
1
Microwave potatoes as directed on package.
2
Heat oil in large saucepan on medium heat. Add leeks and carrots; cook 4 to 5 min. or until crisp-tender, stirring occasionally. Add water, bouillon, ginger and potatoes; stir. Bring to boil; simmer on medium-low heat 15 min., stirring occasionally.
3
Process vegetable mixture, in batches, in food processor or blender until smooth. Return all puréed vegetable mixture to saucepan; cook on medium heat 2 to 3 min. or until heated through, stirring occasionally.
Kitchen Tips
Special Extra
Garnish each serving with plain nonfat yogurt, chopped fresh cilantro and lime wedge.
Make Ahead
This delicious soup can be prepared ahead of time. Cool, then refrigerate up to 24 hours. Reheat before serving. Or, serve chilled topped with a spoonful of plain nonfat yogurt.
Nutrition
Calories
140
Calories From Fat
0
% Daily Value*
Total Fat 4.5g
6%
Saturated Fat 0.5g
3%
Trans Fat 0g
Cholesterol 0mg
Sodium 830mg
36%
Total Carbohydrates 25g
9%
Dietary Fibers 3g
11%
Sugars 2g
4%
Protein 3g
6%
Vitamin A
170%
Vitamin C
4%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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