Serves: 6
Total Calories: 107
In a medium-size saucepan, saute potatoes, onions, carrots, pepper, dill and garlic in oil over medium heat for 6 minutes.
Add water, soy milk and bouillon powder.
Add potatoes flakes slowly, whipping constantly to ensure even dispersion. Reduce heat to low and cook, stirring occasionally, until potatoes are cooked and mixture is hot, about 15 minutes.
This Instant Irish Cream of Potato Soup recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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