I have a recipe for this awesome soup...it is soooo yummy. It has potatoes...a no-no, but was wondering if anyone had any ideas about substitutions and also what the carb count would be. Here it is:

2 medium bulbs garlic
1 tbsp. Olive oil
1 medium onion, peeled and coarsely chopped
2 medium potatoes, peeled and coarsely chopped (substitutes??)
1 1/2 lb. butternut squash, peeled and coarsely chopped
6 cups chicken stock
2 bay leaves
1 tbsp. fresh tyme (1 tsp. dried)
1/2 whipping cream (optional)
salt and pepper to taste

Plaqce the garlic bulbs on a baking sheet and bake at 350 F for 45 min. remove from oven, cut the tops off and gently sqeeze the cloves out.

Heat oil in a pan. Add the onions and cook over medium heat until they are soft, DO NOT BROWN.

Add garlic, potatoes, stck and bay leaves and cook at slow boil for about 25 minutes. Remove bay leaves.

Puree the soup in batches and return to the pot. Bring to a simmer over medium heat, then add tyme, cream, salt and pepper.

serves 6-8

Please let me know if a sub for the potatoes would make this soup acceptable. I just started Atkins today and I can't wait to be healthy!!