Potato Soup VIII Recipe - All Recipes

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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

Nutrition Info

186.7 calories carbohydrate: 37.5 g cholesterol: 3.3 mg fat: 0.4 g fiber: 4 g protein: 9.1 g saturatedFat: 0.2 g servingSize: - sodium: 331.1 mg sugar: 11.1 g transFat: : - unsaturatedFat: : -

Directions

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.
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.

Recipe Yield

5 servings

Recipe Note

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

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