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Tarragon Potato Soup

Diet.Chef's picture
  Vegetable cooking spray 1
  Thinly sliced leeks 3 Cup (48 tbs)
  Thinly sliced mushrooms 2 Cup (32 tbs) (Fresh)
  Diced peeled potatoes 4 Cup (64 tbs)
  Water 4 1⁄4 Cup (68 tbs)
  Sliced celery 1 Cup (16 tbs)
  Chicken-flavored bouillon granules 1 Tablespoon
  Minced fresh tarragon 1 Tablespoon
  Lemon juice 1 Tablespoon
  Low sodium worcestershire sauce 2 Teaspoon
  Ground white pepper 1⁄2 Teaspoon
  Minced fresh chives 3 Tablespoon

Coat a Dutch oven with cooking spray,- place over medium-high heat until hot.
Add leeks and mushrooms; saute 5 minutes or until render.
Add potatoes and next 3 ingredients.
bring to a boil.
Cover, reduce heat, and simmer 30 to 35 minutes or until potatoes are tender.
Place 1 cup vegetable mixture in container of an electric blender; top with cover, and process until smooth.
Add vegetable puree to remaining vegetable mixture.
Stir in tarragon, lemon juice, Worcestershire sauce, and pepper.
Cook until

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 658 Calories from Fat 35

% Daily Value*

Total Fat 4 g6.2%

Saturated Fat 0.75 g3.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 287.8 mg12%

Total Carbohydrates 137 g45.7%

Dietary Fiber 18.1 g72.6%

Sugars 20.1 g

Protein 19 g37%

Vitamin A 151.6% Vitamin C 128%

Calcium 42.5% Iron 88.9%

*Based on a 2000 Calorie diet

Tarragon Potato Soup Recipe