Try eating potato soup the way the Koreans do—for breakfast.
2 large potatoes
2 medium carrots
1 medium onion, chopped
1 c. bean sprouts
3 c. (2 103/4-oz. cans) beef, chicken, or vegetarian broth
1 green onion, chopped
1/8 tsp. black pepper
1. Peel potatoes and carrots and cut into bite-sized pieces.
2. In a large saucepan, combine broth, onion, potatoes, and carrots. Bring to a boil over medium-high heat, and boil for 5 to 8 minutes. Reduce heat to low, cover, and cook for 8 to 10 minutes, or until vegetables are very tender.
3. Add bean sprouts, green onion, and black pepper. Stir well and cook 2 minutes more.
4. Serve hot.
Preparation time: 20 minutes
Cooking time: 20 to 22 minutes
*Bite-sized pieces of onion and chunks of tofu are good additions to this soup. Add bacon with potatoes. Tofu should be added with mushrooms.