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Potato and Fresh Herbs Soup
Source: dLife

Great tasting side dish with broth, basil, parsley, onion, and potato.

Prep Time: 20 minutes
Cook Time: 50 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 300.4
Total Carbs 61.4 g
Dietary Fiber 4.9 g
Sugars 5.6 g
Total Fat 2.6 g
Saturated Fat 0.5 g
Unsaturated Fat 0.8 g
Potassium 124.3 mg
Protein 8.8 g
Sodium 162.8 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Milk , 3 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 cup  low sodium vegetable broth
8 oz  parsley sprigs
1 cup  fresh basil
0 1/2 cup  fresh chopped onion
1 tsp  sugar
1 lb  large russet potatoes
1 cup  fat free milk
0 1/4 cup  white all purpose flour
0 1/2 oz  reduced fat margarine (80%)
1 cup  chopped parsley
1 pinch  white pepper
1 pinch  salt
  1. Heat broth, basil, parsley, onion, and sugar to a boil in medium saucepan. Simmer, covered, for 30 minutes, and strain.
  2. Return broth to saucepan, add potatoes and heat to boiling.
  3. Reduce heat and simmer, covered, until potatoes are tender, about 15 minutes.
  4. Combine milk and flour, stir into saucepan and heat to boiling.
  5. Boil, stirring, until thickened, about 1 minute. Stir in margarine, and season to taste with salt and white pepper; sprinkle each bowl of soup with parsley.

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