Bubala's Lox and Potato Soup
INGREDIENTS:
1 1/2 lb Each: red potatoes, Idaho
-potatoes, scrubbed
1 1/2 cups chicken stock or
-reduced-sodium chicken
-broth (up to 1)
1/2 c (1 stick) unsalted butter
Salt, freshly ground pepper
-to taste
1 1/2 lb Each: red potatoes, Idaho
-potatoes, scrubbed
1 1/2 cups chicken stock or
-reduced-sodium chicken
-broth (up to 1)
1/2 c (1 stick) unsalted butter
Salt, freshly ground pepper
-to taste
Cut unpeeled potatoes into quarters. Place potatoes in large pan & add water to cover. heat to a boil; cook until tender, 20-25 minutes. Drain thoroughly & return potatoes to pan. Smash potatoes with potato masher or wooden spoon, leaving some lumps intact. Place over low heat & gradually mix in chicken stock or broth, adding just enough to make fluffy texture. Cut butter into pieces and mix in lightly. Add salt & pepper to taste. Serve hot.
Per serving: Calories: 205, Sodium: 30 mg., Fat: 6 g., Carbs: 35 g., Cholesterol: 15 mg., Protein: 4 g.
Also in the recipe text: "Lumps & bits of potato peel are part of this recipe's charm. Chef Mark Tatschi says you can make them as chunky or smooth as you like."
Per serving: Calories: 205, Sodium: 30 mg., Fat: 6 g., Carbs: 35 g., Cholesterol: 15 mg., Protein: 4 g.
Also in the recipe text: "Lumps & bits of potato peel are part of this recipe's charm. Chef Mark Tatschi says you can make them as chunky or smooth as you like."