Recipe - Instant Irish Cream Of Potato Soup

1 cup Peeled and minced potatoes
1 cup Diced onions
1 cup Diced carrots
2 tablespoon Chopped fresh dill; OR...
1 tablespoon Dried dill
One fourth teaspoon Ground white pepper
1 teaspoon Granulated garlic; OR...
2 teaspoon Minced fresh garlic
3 tablespoon Corn oil
4 cup Water
2 One fourth cup Light soy milk
2 tablespoon Vegetable bouillon powder
1 cup Instant mashed potato flakes

In a mediumsize saucepan, saute potatoes, onions, carrots, pepper, dill
and garlic in oil over medium heat for 6 minutes.

Add water, soy milk and bouillon powder.

Add potatoes flakes slowly, whipping constantly to ensure even dispersion.
Reduce heat to low and cook, stirring occasionally, until potatoes are
cooked and mixture is hot, about 15 minutes.

Per serving: 156 cal, 4 g prot, 196 mg sod, 17 g carb, 8 g fat, 0 mg chol,
38 mg calcium

Source: Chef Ron Pickarski in Vegetarian Gourmet (Winter 1993) Typed for
you by Karen Mintzias