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I really enjoy potato soup, and this rich creamy version is different than most I've tried. I like its lemon and cilantro flavors, but you can adjust the ingredients to best suit your family's taste buds. --Hollie Powell of St. Louis, Missouri
This recipe is:
Contest Winning
Healthy
Nutritional Analysis: One serving (1 cup) equals 204 calories, 9 g fat (3 g saturated fat), 11 mg cholesterol, 1,154 mg sodium, 26 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat, 1 starch.
Originally published as Roasted Pepper Potato Soup in Light & Tasty August/September 2004, p37
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Reviewed on Apr. 11, 2011 by MEW3
I used leftover baked potatoes. This was quick and easy. I left out the coriander and I used chicken broth. My family enjoyed it and said it was a keeper.
Reviewed on Jan. 02, 2011 by Jessica2783
This was very salty, despite the fact I left the salt out. My husband said it tastes like pickles, which I actually have to agree with. I used fire-roasted sweet red peppers, so that may be the reason?? Smells great while cooking on the stovetop.
Reviewed on Aug. 03, 2010 by Lkristen
DELISH! didn't use coriander or cilantro. and used chicken broth instead of veggi..
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