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Hearty Potato Soup with Assorted Toppings

Hearty Potato Soup with Assorted Toppings

Get Ready

Servings: Serves 8

Prep Time: 15 minutes

Cook Time: 480 minutes

Ingredients: Add ingredients to List

1 (1.35 oz.) pkg Nature's Place Reduced Sodium Concentrate vegetable broth (contains 4 packets)
4 cups water
1 (14 oz.) pkg carrot and celery sticks
1 ( 5 oz.) pkg diced yellow onion (1 cup)
1 tablespoon Olive oil
2 teaspoons Nature's Place minced garlic
1/2 teaspoon sea salt, or to taste
1/2 teaspoon freshly ground black pepper
2 1/2 lbs round white potatoes, peeled and left whole (5 to 7 potatoes)
1 cup low-fat evaporated milk
1 ( 6 oz.) container Inspirations Greek nonfat plain yogurt

directions:

* Optional Toppings:1 (15 slice) pkg. Nature's Place Fully CookedUncured Bacon1/2 lb. Inspirations Oven Baked Ham, finelydiced1 (2/3 oz.) pkg. Nature's Place OrganicChives, thinly sliced2 cups coarsely chopped Nature's PlaceOrganic Baby Spinach1 (10 oz.) pkg. Inspirations New York SharpCheddar Cheese, grated1 (6 oz.) container Inspirations GreekNonfat Plain Yogurtsesame cracker stickshot sauce
1. In a slow cooker, stir together all 4 packets of broth concentrate and wateruntil well combined. Add carrot and celery sticks, onion, oil, garlic, salt, pepper, and whole, peeled potatoes in the order listed. Do not stir.
2. Cover and cook for 8 hours on low or 4 hours on high. At the end of cooking, use a slotted spoon to transfer 3 of the potatoes to a cutting board; cut into bite-size pieces and set aside.
3. Transfer remaining vegetables and 1 cup of the broth to a food processor or blender and process until smooth. (Be careful, the mixture will be very hot.) Alternately, use an immersion blender to puree.
4. Return the pureed vegetables to the slow cooker. Stir in evaporated milk and yogurt, then add the reserved chopped potatoes. Taste the soup for seasoning; add more salt and pepper if desired. Cover and lower heat setting to warm.
5. If using, cut bacon into small pieces; add to a skillet over medium heat andcook until crisp, about 2 minutes. Drain pieces on a paper towel. Place all the toppings you are using in small bowls and set in the center of the table. Ladle soup into bowls and let diners garnish their own serving.
Source: Hannaford fresh Magazine, January - February 2012

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Quantity Ingredients coupon
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1 (1.35 oz.) pkg Nature's Place Reduced Sodium Concentrate vegetable broth (contains 4 packets)  
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4 cups water  
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1 (14 oz.) pkg carrot and celery sticks  
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1 ( 5 oz.) pkg diced yellow onion (1 cup)  
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1 tablespoon Olive oil  
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2 teaspoons Nature's Place minced garlic  
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1/2 teaspoon sea salt, or to taste  
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1/2 teaspoon freshly ground black pepper  
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2 1/2 lbs round white potatoes, peeled and left whole (5 to 7 potatoes)  
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1 cup low-fat evaporated milk  
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1 ( 6 oz.) container Inspirations Greek nonfat plain yogurt  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 200 kcal (10%)
Calories from Fat 18 kcal (0%)
Total Fat 2 g (3%)
Saturated Fat 0 g (0%)
Cholesterol 0 mg (0%)
Sodium 430 mg (17%)
Total Carbohydrates 36 g (12%)
Dietary Fiber 3 g (12%)
Protein 8 g (13%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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