Easy Creamy Potato Ecstasy
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Description
A potato soup I made when I was eleven and still make today. Any ingredients may be omitted or you may add some of your own. It's up to you! Serves two and may be doubled.
Ingredients
- 2 cups water
- 2 potatoes - peeled and cubed
- 2 stalks celery, chopped
- ½ cucumbers, sliced
- 6 baby carrots, sliced
- 2 cloves garlic, minced
- 2 onions, sliced
- 2 button mushrooms, chopped
- 2 cubes chicken bouillon
Directions
- 1. Bring water to a boil in a large saucepan over high heat. Place the potatoes and celery in the water and boil for 10 minutes. Then add the cucumber, carrots, garlic, onion, mushrooms and bouillon.
- 2. Reduce heat to medium and let simmer for 10 more minutes. Transfer mixture to a blender or food processor and puree for 40 seconds, or until smooth.
Nutrition Facts
serving: 2 to 3 servings
calories: 250.3 kcal
carbohydrates: 55.7 g
protein: 7.8 g
saturated fat: 0.2 g
cholesterol: 0.6 mg
sodium: 1227 mg
fiber: 8.5 g
sugar: 9.5 g