Your folders
Your folders
Export 8 ingredients for grocery delivery
Place 1/4 cup water and potatoes in a microwave-safe 8-inch square baking dish. Cover with plastic wrap; pierce plastic 3 or 4 times with a fork. Microwave at HIGH 15 minutes or until potatoes are very tender. Remove plastic wrap; cool. Melt butter in a large Dutch oven over medium heat. Add onion, sage, and garlic; cook 7 minutes or until tender, stirring occasionally. Add stock; bring to a simmer. Remove potato skins; discard skins. Place potatoes, stock mixture, beans, milk, salt, and 1/4 teaspoon black pepper in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in lid; process until smooth. Return pureed soup to pan over medium heat; cook 4 to 5 minutes or until thoroughly heated. Divide soup among 4 bowls; top each serving with 1/4 cup apple and 1 tablespoon yogurt. Sprinkle evenly with remaining 1/4 teaspoon pepper.
Your folders
alenamenko.com
4.9
(20)
20 minutes
Your folders
myquietkitchen.com
5.0
(3)
25 minutes
Your folders
cooking.nytimes.com
4.0
(1.4k)
Your folders
vegetariantimes.com
Your folders
simple-veganista.com
5.0
(27)
20 minutes
Your folders
bhg.com
4.1
(8)
Your folders
thefoodblog.net
5.0
(54)
20 minutes
Your folders
veggiedesserts.com
30 minutes
Your folders
spainonafork.com
35 minutes
Your folders
shelikesfood.com
5.0
(13)
25 minutes
Your folders
shelikesfood.com
5.0
(13)
25 minutes
Your folders
foodnetwork.com
4.4
(9)
20 minutes
Your folders
shelikesfood.com
5.0
(17)
30 minutes
Your folders
betterfoodguru.com
40 minutes
Your folders
balancedhealthstyles.com
20 minutes
Your folders
tasteslovely.com
4.8
(33)
40 minutes
Your folders
cooking.nytimes.com
4.0
(21)
Your folders
diethood.com
5.0
(7)
15 minutes
Your folders
diethood.com