LernerCohen Healthcare

Recipe of the Week

January 2nd – January 6th, 2006

Savory Potato Soup

Serves 7; 1 cup per serving
·        5 cups peeled and cubed potatoes
·        3 cups fat free (skim) milk
         1 cup water
·        3 cups reduced sodium chicken bouillon
·        1 cup finely chopped onion
·        ½ cup finely chopped celery
·        1 Tbsp. reduced-calorie margarine
·        ¾ tsp salt
·        ¼ tsp. ground black pepper
·        1/8 tsp. garlic powder

Place potatoes in a large pot, 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, 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.

Nutrition Facts Per Serving

Calories:  174
Protein:  6 g
Carbohydrates: 33 g
Fiber: 1 g
Total fat:  2 g
Saturated Fat:  1 g
Cholesterol:  2 mg
Sodium:  342 mg

                                                          Brought to you by: Gretchen Austin, MSRD