Potato Ginger Soup

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

Step: 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.

Per Serving: 162 calories; protein 6.2g; carbohydrates 35.5g; fat 0.5g; sodium 15.9mg.

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