Parsley-Potato Soup

Preparation

1. Step 1

   Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.

   Step 2

   Add the water with bouillon cubes, potatoes, and bay leaves. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the potatoes are just tender, about 20 to 25 minutes.

   Step 3

   Remove about 1/2 cup of the hot liquid with a ladle and transfer it to a small mixing bowl. Combine with the cream cheese and whisk together until smooth and creamy. Stir into the soup along with the parsley and dill.

   Step 4

   Slowly sprinkle in the oats. Simmer for another 20 to 25 minutes over very low heat, or until the potatoes are completely tender.

   Step 5

   Add enough rice milk to give the soup a slightly thick consistency, then season with salt and pepper. Discard the bay leaves. Heat through and serve. This soup thickens as it stands; thin as needed with additional rice milk, then adjust the seasonings.

2. Nutrition Information

   Step 6

   Per serving:

   Step 7

   Calories: 193

   Step 8

   Total fat: 5g

   Step 9

   Protein: 6g

   Step 10

   Fiber: 3g

   Step 11

   Carbohydrate: 32g

   Step 12

   Cholesterol: 0mg

   Step 13

   Sodium: 84mg