Search thousands of recipes reviewed by home cooks like you.

Potato Ginger Soup

  • Prep

  • Cook

  • Ready In

NITROX

A creamy potato soup boldly flavored with ginger, and made without milk for a lighter potato soup experience.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 16 mg
  • < 1%

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Julie
7
1/23/2006

The flavour combination was good, but the texture kind of turned me off. I used less mushrooms than the recipe called for, and the texture when pureed was pretty gummy. And the green onions didn't really go with the flavour. I did find that it was really good with cheese.

Ali
4
8/26/2010

Tried adding more of everything to try to take away some of the extreme ginger taste. Then I tried adding celery. Nothing. Maybe ginger potato soup just isn't a good idea? I don't know.

back2mine
4
8/3/2009

Boldly go where no man has gone before. Good flavours, esp with the added spring onions but the gooey texture is difficult to get past