Twice Baked Potato Soup

Twice Baked Potato Soup

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Ingredients

  • 3-4 cups diced sweet potatoes (may purchase pre-cut)
  • 3-4 cups diced russet (baking) potatoes
  • 6 cups fat-free poultry broth (or water plus equivalent bouillon)
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp turmeric
  • 3 cups petite diced Yukon gold or white potato
  • 10 oz package frozen chopped spinach (if desired)
  • 1-2 tsp fresh parsley, minced
  • Salt and pepper (to taste)

Directions

  • In a medium saucepan bring to a boil water/broth, baked potatoes, sweet potatoes and spices (except parsley).
  • Cool and puree potato mixture until smooth in an immersion blender, food processor or in batches in a blender.
  • Add 2-3 cups extra water as needed to blend.
  • Return to the saucepan and add the diced potatoes, spinach, and parsley.
  • Return to a boil, then reduce heat and continue to cook until the potatoes are tender.
  • Stir frequently and add water if needed.
  • Add 2-3 cups extra water as needed to blend.

Serving Size

1 cup

Yield

8 servings

Considerations

You can choose to put the pureed potatoes in a crock pot and cook on low for 6-8 hours.