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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Potato and Fresh Herbs Soup

Source: dLife

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

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 2.6 Fat, 0.4 Vegetables, 0.2 Milk, 0.0 Other Carbs, 3.0 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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Servings

Ingredients

4.0
4 cup low sodium vegetable broth 8.0
8 oz parsley sprigs 1.0
1 cup fresh basil 0.5
0 1/2 cup fresh chopped onion 1.0
1 tsp sugar 1.0
1 lb large russet potatoes 1.0
1 cup fat free milk 0.25
0 1/4 cup white all purpose flour 0.5
0 1/2 oz reduced fat margarine (80%) 1.0
1 cup chopped parsley 1.0
1 pinch white pepper 1.0
1 pinch salt

Directions

Heat broth, basil, parsley, onion, and sugar to a boil in medium saucepan. Simmer, covered, for 30 minutes, and strain.
Return broth to saucepan, add potatoes and heat to boiling.
Reduce heat and simmer, covered, until potatoes are tender, about 15 minutes.
Combine milk and flour, stir into saucepan and heat to boiling.
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.