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Potato and Fresh Herb Soup Recipe

Potato and Fresh Herb Soup Recipe

6 side-dish servings



4 cups reduced-sodium vegetable broth

1 cup each: firmly packed basil and parsley

1/2 cup chopped onion

1 teaspoon sugar

2 cups potatoes, peeled, cubed

1 cup fat-free milk

1/4 cup all-purpose flour

1 tablespoons margarine or butter

Salt and white pepper, to taste

Chopped parsley, as garnish


Heat broth, basil, parsley, onion and sugar to boiling in medium saucepan. Simmer, covered, 30 minutes. Strain, return broth to saucepan. Add potatoes and heat to boiling, reduce heat and simmer, covered, until potatoes are tender, about 15 minutes. Mix milk and flour, stir in saucepan and heat to boiling. Boil, stirring, until thickened, about 1 minute, stir in margarine. Season to taste with salt and white pepper, sprinkle each bowl of soup with parsley.

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