Food · Recipes

Potato Soup

This is a great low-Phe version of sausage and potato soup. That’s what I made for my husband and some guests last night, and this attempt of the low-protein version turned out really tasty so I thought I’d share it. It was so good I didn’t remember to take a picture until I had finished my firsts and was dishing up the leftovers to put in the fridge.


Here’s my best stab at a recipe:


  • 1/2 yellow onion, diced
  • 1 Tb olive oil
  • 2 tsp Better Than Bullion Chicken flavor
  • 1 1/2 cups water
  • 2 tsp minced garlic
  • 2 cups frozen hash browns
  • 1/3 cup frozen peas
  • 1/2 cup cream of corn
  • 1/8 cup green onion, chopped
  • 1 Tb cream cheese
  • pepper
  • paprika


  1. Sautee onion in olive oil over medium heat for 2 minutes, or until onions are transparent
  2. Add water and bring to a boil. Add chicken flavor and garlic.
  3. When that dissolves add hash browns, peas, cream of corn, and green onion. Reduce heat to medium low
  4. Let simmer for a half hour or longer
  5. Before serving stir in cream cheese and add pepper and paprika to taste

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