Clam & Potato Cream Soup Recipe
Another delicious soup for year round consumption. Easy to also freeze for a later use.
Ingredients
- 3 Yukon Gold Potatoes, peeled and diced
- one 5.5 ounce canned clams in natural juices
- 1 cup light cream
- 1/2 cup Whole Milk
- one teaspoon corn starch
- one teaspoon garlic powder
- one teaspoon onion powder
- 2 tablespoon sweet cream butter
- one green onion, diced finely
- one roasted red pepper, diced finely
- s & p, to taste
Directions
- In a lidded soup pot simply add all ingredients on low heat, stir well and stir during cooking time of 20 minutes.
- Serve with bagel chips, we love them.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 326g | |
| Recipe makes 4 servings | |
| Calories 275 | |
| Calories from Fat 112 | 41% |
| Total Fat 12.77g | 16% |
| Saturated Fat 7.83g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 145mg | 6% |
| Potassium 918mg | 26% |
| Total Carbs 35.49g | 9% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.73g | 2% |
| Protein 6.66g | 11% |
