Coffee Potato soup

Coffee Potato Soup

A stray comment on a blog or in a chat room regarding Potato Coffee soup sent me on a quest. Google really wasn't much help.


It may have originated with a gag picture someone posted of a marquee.







I did find a commercial recipe but it was really just mashed potatoes with a little coffee and some cream. It sounded pretty bland. With a little tweaking, I came up with this recipe on the first try and am very satisfied.
Serves: 4




Book: Steve's Diabetic Recipe Book
Chapter: soups



1/2 ounce grated or finely chopped onions
2 pounds baker potatoes cut in half
Water for boiling or pressure cooker
4 tablespoons butter
1 pint half and half
1 cup freshly brewed coffee
8 ounces Swanson Chicken Broth
Salt and pepper to taste
Sliced almonds as garnish

In a soup pot, sweat the onions in a little of the butter. Don't allow to brown. Set aside.
In 2 quarts water, cook the potatoes in the pressure cooker for five minutes. Allow to cool down a little after steam subsides.
Rice the potatoes into the soup pot.
Set the stove burner to medium.
Add the rest of the butter.
Gently whisk.
Add the half and half, coffee and broth.
Gently whisk.
Add salt and pepper to taste.
When the soup comes to temperature, serve, garnishing with the almonds.


NUTRITION FACTS
Amount Per Serving
Calories 872 Calories from Fat 253
% Daily Value*
Total Fat 26g 41%
Saturated Fat 9g 44%
Cholesterol 70mg 23%
Sodium 586mg 77%
Total Carbohydrate 36g 12%
Dietary Fiber 3g 11%
Sugars 6g
Protein 7g
Vitamin A 16% Vitamin C 23%
Calcium 9% Iron 3%

* Percent Daily Values are based on a 2,000 calorie diet.