Tomatoes, sauteed mushrooms and onions add unexpected flavor to this creamy potato soup
PREP TIME 20 minutes
COOK TIME 50 minutes
6 servings (1 cup each)
|1||can (14.5 oz each) chicken broth|
|2||Tablespoon butter or margarine|
|1||can (14.5 oz ea) Hunt's® Diced Tomatoes, drained, reserve juice|
|3/4||Cup reduced fat (2%) milk|
|8||Ounce sliced fresh mushrooms|
|1||large yellow or white onion, chopped (1 large = about 1 cup)|
|1||*serving Crumbled cooked bacon, sour cream, sliced green onions, optional|
|1||Pound + 8 Ounce russet potatoes, peeled, cut into large chunks|
|1/2||Teaspoon ground black pepper|
|1/2||Teaspoon dried thyme leaves|
- 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.
|Serving Size:||1 cup|
|Total Fat||4.8 g|
|Saturated Fat||2.9 g|
|Dietary Fiber||3.3 g|
|Vitamin A||335.8 iu|
|Vitamin C||19 mg|
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