Potato Ginger Soup

4 Reviews

Prep: 10 min
Cook: 20 min
Ready In: 30 min

“A creamy potato soup boldly flavored with ginger, and made without milk for a lighter potato soup experience.” - by NITROX

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

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Metric US

Original recipe yields 6 servings

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
162 cal
8%

Fat
0.5 g
< 1%

Carbs
35.5 g
11%

Based on a 2,000 calorie diet

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Reviews (4)

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Julie

Jan. 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 r..." See moreeally go with the flavour. I did find that it was really good with cheese."

Ali

Aug. 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...." See more"

back2mine

Aug. 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 ..." See more"

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