Old MacDonald's Potato Box Recipes
Parsley-Potato Soup Ingredients 1 tablespoon canola oil 1 large onion, chopped 2 cloves garlic, minced 6 medium potatoes, peeled and diced (you may leave unpeeled, if you like) 2 bay leaves Vegetable stock or water, as needed 1 teaspoon Italian herb mix 4 ounces Low-fat cream cheese, diced ½ cup firmly-packed chopped fresh parsley ¼ cup quick-cooking oats 1 cup low-fat milk, or as needed Salt and freshly-ground pepper to taste Directions 1. Heat oil in a soup pot. Add onion and saute over medium heat until golden. 2. Add garlic, potatoes, and bay leaves. Add enough stock or water to cover, then stir in the herb mix. Bring to a simmer, then simmer gently, covered, until the potatoes are just tender, about 20 to 25 minutes. 3. Remove about ½ 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. 4. Slowly sprinkle in the oats. Simmer for another 20 to 25 minutes over very low heat, or until the potatoes are completely tender. Add the milk and season to taste with salt and pepper.

Old MacDonald's Potato Box Recipes

Parsley-Potato Soup

Ingredients

1 tablespoon canola oil
1 large onion, chopped
2 cloves garlic, minced
6 medium potatoes, peeled and diced (you may leave unpeeled, if you like)
2 bay leaves
Vegetable stock or water, as needed
1 teaspoon Italian herb mix
4 ounces Low-fat cream cheese, diced
½ cup firmly-packed chopped fresh parsley
¼ cup quick-cooking oats
1 cup low-fat milk, or as needed
Salt and freshly-ground pepper to taste

Directions

1. Heat oil in a soup pot. Add onion and saute over medium heat until golden.

2. Add garlic, potatoes, and bay leaves. Add enough stock or water to cover, then stir in the herb mix. Bring to a simmer, then simmer gently, covered, until the potatoes are just tender, about 20 to 25 minutes.

3. Remove about ½ 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.

4. Slowly sprinkle in the oats. Simmer for another 20 to 25 minutes over very low heat, or until the potatoes are completely tender. Add the milk and season to taste with salt and pepper.