Appetizers / Soups / Salads

Potato Carrot stoup (soup / stew) is for Soup.

Potato Carrot stoup (soup / stew) takes 10 minutes to prepare.

Potato Carrot stoup (soup / stew) takes 25 minutes to cook.

Potato Carrot stoup (soup / stew) makes 8 servings.

The ingredients for Potato Carrot stoup (soup / stew) are:

1 tsp. olive oil
1 cup chopped onion
3 T. minced garlic
2 cups grated carrot (use lg grate-side so it's chunky pieces) about 2 large carrots
8 red potatoes, peeled and chopped
2 1/2 cups no fat, no sodium chicken broth (I made my own)
fresh ground black pepper to taste
1/2 tsp. salt
1 1/2 cups non fat milk
1 cup shredded 2% reduced fat sharp cheddar cheese
1/4 tsp. hot pepper sauce
1 T. Hormel 50% less fat bacon bits

Here is how you make Potato Carrot stoup (soup / stew):

In a large dutch-oven heat the olive oil on medium heat. Add onion and garlic and saute for 2 min. Add carrots and continue sauting for another 5 min. If mixture begins to stick a little, add a little of your chicken broth. Add potatoes, pepper, salt and chicken broth. Heat until boiling; turn down to keep a nice simmer. Cover and cook for 10 minutes or until potatoes are tender. Using an immersion blender, cream mixture part-way, leaving chunks of potatoes. If you do not have one of these, just place 2 cups in a blender and lightly puree. Place back into pan.Add milk, cheese, hot sauce and bacon. Heat until cheese is melted through. Serve as a stew by cooking it for additional time to thicken. For soup you can add water to consistency wanted. Serve with whole wheat biscuits.Makes 8 - 1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user 7777BEV.

The nutritional information for Potato Carrot stoup (soup / stew) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 199.0

• Total Fat: 4.1 g
• Cholesterol: 11.5 mg
• Sodium: 322.1 mg
• Total Carbs: 32.0 g
• Dietary Fiber: 3.7 g
• Protein: 9.9 g

The dietary needs meet for Potato Carrot stoup (soup / stew) is Low Fat