Recipe by William Anatooskin
"A very tasty, light creamy potato, penne and vegetable soup. An excellent variety of ingredients to suit all tastes."
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potatoes, peeled and cubed
2 (14.5 ounce) cans
fat-free chicken broth
celery, chopped, with leaves
chicken bouillon powder
red bell pepper, diced
green bell pepper, chopped
ground white pepper
1 1/2 cups
cauliflower florets, broken into bite size pieces
chopped fresh parsley
This soup was fabulous. Even though it did take a little while to make it, it was well worth the effort. I was a little hesitant at first to add the soy sauce, but was glad that I did, as it really added to the taste. My husband and I both loved it.
This seemed a little bland, and I did not like the combination of potatoes and pasta together in one dish.
Delicious! A great way to use fresh veggies. I added garlic, as well, and it tasted great.
This was very good, but a lot of work with many dirty dishes at the end. I would suggest adding additional barley and sprinkling fresh parmesan cheese on top when serving.
I wanted to like this soup, I really did. Out of all the choices on this site, I zeroed in on this one and wound up being really disappointed. Disappointed because of how labor intensive it was to make it. Because I'm not a big fan of thyme, I reduced that amount but where's the flavor?? No other spices to rev this up past 1st gear. I added lots more soy sauce (reduced sodium of course) and had already sauteed garlic and portabello mushrooms along with the onions. Oh well... all my produce down the drain. :(
This is a good recipe- lots of chopping and prep is worth it, I think, and it's not very complicated! You might want to try adding a little garlic or garlic salt- after all, it's hard to imagine potato soup without garlic!
This soup was deeelicious! I served it a dinner party for 15 people, and it was loved by both adults and kids. Just be aware that it takes a while to make.
Excellent recipe - somewhere between creamy potato soup and minestrone. I decreased the cooking time for the pasta so it wouldn't get over done. I would recommend using butter instead of margarine. I also added 1/2 tsp garlic powder and 1/2 tsp fennel seeds. The fennel made it really delicious. I will be making this on a regular basis from now on!
* Percent Daily Values are based on a 2,000 calorie diet.
Potato Penne Soup
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
** Calories: 170
** Calories from Fat: 58
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