Potato Soup VIII

4.2
(51)

This is a very low fat soup. No one will ever know. Try adding diced ham or bacon.

6
6
6
6
Servings:
5
Yield:
5 servings

Ingredients

  • 3 potatoes, peeled and cubed

  • 1 cup water

  • 1 cup chopped onion

  • ½ cup chopped celery

  • ½ cup chopped carrots

  • 1 cube chicken bouillon

  • ¼ cup nonfat dry milk powder

  • 2 tablespoons all-purpose flour

  • 2 cups skim milk

Directions

  1. In a large saucepan over high heat, add the potatoes, water, onions, celery, carrots and bouillon. Bring to a boil and reduce heat to low. Cover and simmer for 20 minutes, or until potatoes are tender. Mash slightly.

  2. In a small bowl, mix together the milk powder and the flour. Gradually add the milk, stirring until smooth. Add the milk/flour mixture to the potato mixture, stirring constantly. Cook and stir until soup is thick and bubbly.

Nutrition Facts (per serving)

187 Calories
0g Fat
38g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 187
% Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 1%
Cholesterol 3mg 1%
Sodium 331mg 14%
Total Carbohydrate 38g 14%
Dietary Fiber 4g 14%
Total Sugars 11g
Protein 9g
Vitamin C 29mg 146%
Calcium 232mg 18%
Iron 1mg 7%
Potassium 924mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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