Labadie Recipe Database

Labadie Recipe Database

id	3954
Name	Lemon Potato Soup with Feta
Main Dish Category	Soup, Stew and Chili
Secondary Dish Category	Vegetarian,
Main Ingredient	Yukon Gold potatoes
Other Ingredient	Kale or spinach
Number of People	4
List of Ingredients	2 T extra virgin olive oil 1 cup chopped onion 2 cloves garlic, minced 4 cups chicken broth 4 cups chopped Yukon Gold potatoes 2 cups coarsely chopped kale or spinach 1 tsp. chopped fresh oregano 1 lemon, zested and juiced 2 oz. feta cheese, crumbled
Description	Heat 1 T oil in a 4-quart Dutch oven over medium-high heat. Add onions and garlic. Cook and stir 3 to 4 minutes or until tender. Stir in broth and potatoes. Bring to boiling; reduce heat. Cover and cook 10 to 15 minutes or until potatoes are tender. Stir in kale and oregano. Cover and cook 2 to 3 minutes or until kale has wilted. Remove from heat. Stir in lemon zest and juice and remaining oil. Let stand 10 minutes. Season to taste with salt and pepper. Top with cheese, if desired, additional lemon zest.
Time	40 minutes
Cooking Type	StoveTop
Difficulty (1-5)	1
Notes	Per serving: 269 calories, 10 g fat (3 g saturated fat), 13 mg cholesterol, 727 mg sodium, 36 g carbohydrates, 6 g fiber, 10 g protein
Origin	Eating Well Soups and Stews
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