Blended Apple-Potato Soup

Blended Apple-Potato Soup

Crisp apples and hearty potatoes blend nicely for a warm and comforting soup. Make it a meal by pairing it with a salad.

Ingredients

2 Gala Apples, sliced
3 Red Potatoes, petite
2 Cups Reduced Sodium Vegetable Broth 
1/4 Cup White Onions, diced
1/4 Cup Red Peppers, diced
1 Tsp. Garlic, minced

Preparation

Wash potatoes and place in a medium pot. Pour in vegetable broth and bring to a slight boil. Add apples. Stir in garlic, onions and red peppers. Season mixture as desired. Remove from heat and let cool. Transfer to a blender and blend until smooth. Serve hot. Makes two servings. 

Blended Apple-Potato Soup

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Blended Southwestern Potato Soup

Blended Southwestern Potato Soup

Pureed potatoes serve as the base for this creamy southwestern soup blend. Garnish with plain non-fat yogurt, cilantro and tortillas for an extra boost of flavor.

Ingredients

5 Red Potatoes, petite sliced
1 Medium White Onion, diced
1 Medium Red Pepper, diced
1 Cup Black Beans, canned
1 Cup Corn Kernels, frozen
1/4 Avocado
1/2 Cup Fire Roasted Tomatoes
2 Cups Reduced Sodium Vegetable Broth 
1/4 Cup Lime Juice, fresh squeezed
3 Jalapeños, fresh diced with seeds

Preparation

Prepare vegetables. Lightly coat a large pot with olive oil. Sauté potatoes, onions and bell peppers in pot on medium heat. Stir in avocado. Add corn and stir until thawed. Add beans, tomatoes and jalapeños. Pour in vegetable broth and lime juice. Season as desired and simmer for 20 minutes. Transfer to blender when cool enough to do so. Blend until smooth. Makes three servings of about 1 1/2 cups. 

Blended Southwestern Potato Soup

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