Savory Potato Soup

By á-170456

Ingredients

• 5 cups cubed peeled potatoes
• 3 cups fat-free (skim) milk
• 1 cup water
• 3 cubes reduced-sodium chicken bouillon
• 1 cup finely-chopped onion
• 1/2 cup finely-chopped celery
• 1 tablespoon reduced-calorie margarine
• 3/4 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 1/8 teaspoon garlic powder

Details

Servings 7

Preparation

Step 1

Place potatoes in a large Dutch oven, cover with water, and cook over medium-high heat until potatoes are tender when pierced with a fork (about 15 minutes). Drain off water.

Remove approximately half of potatoes, mash with a potato masher, then return to pan.

Add milk, 1 cup water, bouillon, onion, celery, margarine, salt, pepper, and garlic powder to potatoes. Simmer uncovered for 30 minutes or until thickened and heated through. Stir periodically to prevent sticking.

This recipe yields 7 servings. Serving size: 1 cup.

Exchanges Per Serving: 1 1/2 Starch, 1/2 Fat-Free Milk.

Nutrition Facts: Calories 174; Calories from Fat 18; Total Fat 2g; Saturated Fat <1g; Cholesterol 2mg; Sodium 342mg; Carbohydrate 33g; Dietary Fiber <1g; Sugars 5g; Protein 6g.