A creamy potato soup boldly flavored with ginger, and made without milk for a lighter potato soup experience.
INGREDIENTS (for 6 servings):
- 3 large potatoes, sliced
- 4 cups chicken broth
- 1 pound fresh mushrooms, chopped
- 3 tablespoons grated fresh ginger root
- pepper to taste
- 1/4 cup chopped green onion
In a large pot, combine the potatoes, chicken broth, mushrooms and ginger. Bring to a boil, and cook for about 20 minutes. Season with pepper. Puree in batches using a blender, or in the pan using an immersion blender. Serve hot, garnished with green onions.