Potato Tomato Soup
United States Potato Board
- Yield: 4 to 6 servings
- Prep: 10 mins
- Cook: 25 mins
Add a small swirl of basil pesto and a sprinkle of Parmesan cheese to each bowl for added Italian flavor.
Ingredients
- 1tablespoon extra-virgin olive oil
- 1medium onion, chopped
- 2stalks celery, sliced
- 1pound Russet potatoes, peeled and cubed
- 1 (32-ounce) container chicken broth
- 1 (28-ounce) can crushed tomatoes
- 2teaspoons dry basil
- Garlic salt and freshly ground pepper to taste
- 3cups lightly packed fresh spinach, coarsely chopped
Instructions
- Heat oil in a large saucepan; add onion and cook over medium heat for 5 minutes to lightly brown. Stir in celery, potatoes, broth and tomatoes. Bring to a boil; reduce heat and simmer, covered, for 30 minutes. Let cool slightly, then purée in a blender or food processor until smooth. Pour back into saucepan and stir in basil, garlic salt and pepper; cook for 5 minutes. Check seasonings, then add spinach and cook a minute or 2 more to wilt spinach.
Recipe courtesy of the United States Potato Board
Nutritional Info *per serving
- Calories 180
- Fat 4g
- Saturated Fat .5g
- Cholesterol 5mg
- Sodium 1070mg
- Potassium 184mg
- Carbohydrate 33g
- Fiber 6g
- Sugars 3g
- Protein 7g