Potato Soup VIII

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

Original recipe makes 5 servings

Ingredients

3 potatoes, peeled and cubed
1 cup water
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1 cube chicken bouillon
1/4 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

Calories: 187 kcal
Carbohydrates: 37.5 g
Cholesterol: 3 mg
Fat: 0.4 g
Fiber: 4 g
Protein: 9.1 g
Sodium: 331 mg

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