Appetizers / Soups / Salads

Pot Roast Potato Soup is for Lunch.

Pot Roast Potato Soup takes 45 minutes to prepare.

Pot Roast Potato Soup takes 120 minutes to cook.

Pot Roast Potato Soup makes 8 servings.

The ingredients for Pot Roast Potato Soup are:

1/4 c. olive oil
1 1/2 lbs. chuck roast
2 large sweet potatoes, cut in large chunks
3-4 small onions (or 2 large onions), cut in large chunks
6 cloves garlic, peeled and crushed
2" ginger root, peeled
2 c. baby carrots or 2 large carrots peeled and cut in large chunks
2 stalks celery, cut in large chunks
3 medium tomatoes, cut in large chunks
64 oz. water

Here is how you make Pot Roast Potato Soup:

Add olive oil to hot large pot, after seasoning chuck roast, brown on both sides in olive oil. Add 64 oz. of water and all cut vegetables. Once water is boiling, turn down to simmer and cover. Simmer until roast is tender and falls apart with fork. Remove roast and cool vegetables and liquid remaining in pot. Pour cooled vegetables and liquid into blender and puree until preferred consistency. Refrigerate until eaten. Soup may be served in large ceramic mug and heated in microwave for a quick meal. Substitution alert: use 64 oz. of beef stock instead of cooking vegetables with chuck roast for ease in preparation. Serving Size:?Serves 8 each 14 oz. large cupsNumber of Servings: 8Recipe submitted by SparkPeople user KAMUELA1.

The nutritional information for Pot Roast Potato Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 175.3

• Total Fat: 7.3 g
• Cholesterol: 0.0 mg
• Sodium: 550.9 mg
• Total Carbs: 22.3 g
• Dietary Fiber: 3.8 g
• Protein: 6.9 g

The dietary needs meet for Pot Roast Potato Soup is Gluten Free