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Recipes - Potato and White Bean Soup Recipe

Recipe Name

Potato and White Bean Soup

Submitted by

gemini0604

Recipe Description

Serving size and prep time varies.

Quantity	1	Quantity Unit	pot	Servings
Prep Time (minutes)	30	Cook Time (minutes)	35	Ready In (minutes)	65

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Ingredients
Amt.	Measure	Ingredient



1/2	cup, diced	celery, diced
1/2	cup, chopped	Onion, chopped
4	cups	chicken broth, fat free, Health Valley
3	cups diced	potatoes - Red, leave skin on
2	cups	white beans, can (16 oz.)
1	teaspoon	black pepper
2	teaspoons	unsalted butter, cold
2	teaspoons	garlic powder (I use garlic/parsley blend)
1	teaspoon	parsley flakes (fresh can be used)
1	tablespoon	wheat flour, wholewheat (I use ThickenThin)
1/4	cup	fat free half and half

Steps

Sequence	Step

1	In large saucepan cook celery and onion in butter or margarine over medium heat for approximately 4 min or until tender.
2	Carefully stir in broth, potatoes and spices. Bring to a boil; reduce heat and simmer covered for 20 - 25 min or until potatoes are tender.
3	With the back of a spoon, lightly mash about 1/3 of the potatoes.
4	Drain juice from beans and rinse. Add to soup and lightly mash 1/3 of the beans with the back of a spoon.
5	Mix flour (or other thickener) with small amount of cold water. Add to soup. Bring to boil and cook for 1 min. Use more if you desire a thicker soup.
6	Add half and half (approximately 1/4 cup) to soup until desired color. I use fat free half and half.

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