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Creamy Potato Soup |
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Serves: 5 Print this Recipe1 (14 1/2-ounce) can Swanson chicken broth 1/8 teaspoon pepper 4 green onions, sliced (about 1/2 cup) 1 stalk celery, sliced (about 1/2 cup) 3 medium potatoes (about 1 lb), peeled and sliced 1/4 inch thick 1 1/2 cups skim milk Download Cook'n to get nutional information for this recipe
1. In medium saucepan mix broth, pepper, onions, celery and potatoes. Over high heat, heat to a boil. Reduce heat to low. Cover and cook 15 minutes or until vegetables are tender. Remove from heat. 2. In blender or food processor, place half the broth mixture and 3/4 cup milk. Cover and blend until smooth. Repeat with remaining broth mixture and remaining milk. Return to pan. Over medium heat, heat through. EXCHANGES PYRAMID SERVINGS Starch 1 1/2 NUTRITION FACTS Calories 103(10 calories from fat) Fat 1 g Saturated Fat 0 g Cholesterol 2 mg Sodium 394 mg Carbohydrate 20 g Dietary Fiber 2 g Sugars 5 g Protein 5 g Creamy Potato Soup is from the Cook'n for Diabetes collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Tortellini Salad Glazed Fruit Salad Vegetables with Broccoli-Lemon Sauce Cabbage Slaw Shredded Carrot and Raisin Salad Oriental Garden Toss Penne Salad with Spring Peas Triple Bean Salad Fresh Greens with Hot Bacon Dressing Sweet and Sour Stir-Fry All-American Barbecued Beans Pasta Vinaigrette Sesame Slaw Fajita Salad Couscous Salad Sweet Potatoes A l'Orange Polynesian Cabbage Slaw Zucchini Casserole Savory Brown Rice Pilaf Cheese Potato Crisps Southwest Bean & Corn Salad Gazpacho Salad Sassy Potato Corn Chowder Zesty New Potato Salad Tangy Broccoli Salad Italian Tuna Salad Toss LOG CABIN Glazed Sweet Potatoes Stuffed Pepper Casserole Squash Casserole Fiesta Chicken Soup Lentil Rice Salad Herbed Skillet Vegetables Vegetable Rice Pilaf Apple Raisin Stuffing Creamy Potato Soup Creamy Vegetable Medley |
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