Recipes: Soups

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Summertime Potato Soup

summertimepotatosoupRecipe submitted by Roxanne C. of Albany, CA, for the 2009 Mambolicious Recipe Contest.


  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp. curry powder
  • 1 Tbsp. olive oil
  • 1/2 lb. Yukon gold potatoes, peeled and diced
  • 3 cups vegetable broth
  • 1/2 cup frozen corn kernels
  • 1/2 cup chopped yellow bell pepper
  • 1 Tbsp. yellow mustard
  • 1 cup Brown Cow Cream Top Plain Yogurt
  • 1/2 tsp. Jane’s Krazy Mixedup Lemon Pepper
  • 1/2 tsp. Jane’s Krazy Mixedup Salt
  • 1/2 tsp. lemon zest
  • Garnish- chopped chives and lemon twists
  1. Saute the onion, garlic, and curry powder in the oil in a soup pot for 3 minutes.
  2. Add the potatoes and broth, corn and peppers.
  3. Bring to a boil, reduce the heat and simmer 15 minutes or till the potatoes are soft.
  4. Puree the soup adding the mustard, yogurt, lemon pepper, salt and zest.
  5. Cover and chill. At serving time garnish each serving with chives and a lemon twist.

Chef’s Notes: An inexpensive cold soup that can be made ahead of time, thus saving time and money. A substantial soup but low in fat and calories, yet another savings.

Servings: 6

Prep time: 20

Cook time: 20

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