Rose & Steve's Recipes

INGREDIENTS

• 2 tblsp butter
• 4 c chopped onions
• 4 c diced potatoes
• 3 c chicken stock (preferred) or water
• 1/2 tsp salt
• 1.3 c Parmesan, grated
• 1/2 tsp tamari
• 1 c milk
• salt and pepper to taste
• 2 tblsp sour cream (optional

INSTRUCTIONS

• Heat butter in saucepan over medium high heat, add onions and saute until sl browned, but not too dark, 6-8 minutes.
• Bring potatoes, stock and 1/2 tsp salt to a sismmer in a large pot. Cook until potatoes are tender, ~12 minutes.
• Transfer potatoes to a food processor, leaving liquid in the pot. Pulse a few times, enough to reduce potatoes to small bite-sized bits, but not enough to puree. Do not overprocess.
• Return potatoes to the soup pot, add the sauteed onions, Parm, tamari and milk, season to taste with S&P, return to simmer.
• Add sour cream before serving.

Nutrition: Calories: 199; Fats: 7 gms; Cholesterol: 19 mg; Carbohydrates: 29 gm; Fiber: 4 gms; Protein: 7 gms; Sodium: 797 mg.