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Potato Soup


3 Medium size russet potatoes peeled and diced into small pieces

1 carrot peeled

1 ripe tomato (I use roma)

1 large garlic clove

1 1/2 Tbsp Caldo de Pollo Chicken bouillon (found in hispanic isle, there is a tomato flavor also if you don't want to use chicken. 2 cans low sodium chicken or vegetable broth)

3 cans water (use the cans from broth)

1 dried bay leaf

salt and pepper to taste


In a two quart sauce pan, boil the tomato, garlic and carrot until carrot is soft. About 10 minutes. Drain vegetables and put into a blender. Add bouillon and the two cans of broth. Blend until smooth. Put diced potatoes in a large pot. Add vegetable mixture from blender, the three cans of water and bay leaf. Salt and pepper to taste. Bring to boil. Turn heat down to simmer. Cook for about 25 minutes or until potatoes are soft.



Nutritional Information Per Serving

no nutrition information available

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