Spring Green Potato Soup
| Yield: | 8 Servings |
| Categories: | Soups, Vegetables |
| 1 | tb | Safflower oil |
| 1 | lg | Onion; minced |
| 1 | lg | Russet potato; peeled, cut into 1-in cubes |
| 1 | lg | Sweet potato; peeled, cut into 1-in cubes |
| 6 | c | Chicken stock =OR=- Canned Broth (preferably low-sodium) |
| 1 | ts | Dried dillweed |
| 1/8 | ts | Cayenne pepper |
| 1 | c | Frozen peas |
| 1 | c | Packed sliced Romaine leaves |
| Salt to taste |
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