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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A creamy potato soup boldly flavored with ginger, and made without milk for a lighter potato soup experience. Ingredients:
3 large potatoes, sliced |
4 cups chicken broth |
1 pound fresh mushrooms, chopped |
3 tablespoons grated fresh ginger root |
pepper to taste |
1/4 cup chopped green onion |
Directions:
1. In a large pot, combine the potatoes, chicken broth, mushrooms and ginger. Bring to a boil, and cook for about 20 minutes. Season with pepper. Puree in batches using a blender, or in the pan using an immersion blender. Serve hot, garnished with green onions.
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