Tomato-Potato Soup
Minutes Prep Time: 20
Minutes Total Time: 50
Servings: 6
Difficulty: easy
Minutes Prep Time: 20
Minutes Total Time: 50
Servings: 6
Difficulty: easy
1-1/2 pounds russet potatoes, peeled, cut into large chunks
1 can (14 oz each) chicken broth
1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained, reserve juice
2 tablespoons butter or margarine
1 large yellow or white onion, chopped (1 large = about 1 cup)
8 ounces sliced fresh mushrooms
3/4 cup reduced fat (2%) milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme leaves
Crumbled cooked bacon, sour cream, sliced green onions, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 78 mg | 8% |
Carbohydrate | 29 g | 10% |
Cholesterol | 13 mg | 4% |
Total Fat | 5 g | 7% |
Iron | 1 mg | 6% |
Calories | 172 kcal | 9% |
Sodium | 617 mg | 26% |
Protein | 5 g | 9% |
Saturated Fat | 3 g | 14% |
Sugars | 6 g | 1% |
Vitamin C | 17 mg | 28% |
Fill large saucepan half full with water; bring to a boil over medium-high heat. Add potatoes. Reduce heat to low; simmer 25 minutes, or until tender. Drain potatoes; place in blender or food processor container. Add broth and reserved tomato juice; cover. Blend until smooth; set aside.
Melt butter in same saucepan over medium heat. Add yellow onions and mushrooms; cook and stir 5 minutes, or until onions are tender.
Stir in potato mixture. Add tomatoes, milk, salt, pepper and thyme; mix well. Cook over medium heat until heated through, stirring occasionally. Garnish with the bacon, sour cream and green onions, if desired.
Tomato-Potato Soup