|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Smashed Potato Soup |
|
Serves: 6 Print this RecipeLOW FAT/LOW CHOLESTEROL/LOW CALORIE Prep: 10 min Cook: 25 min This soup is so thick and creamy, you'll want to make it the star of your meal. Partner it with a loaf of crusty French Bread and a fresh garden salad for a stick-to-your-ribs dinner. 3 1/2 cups fat-free (skim) milk 3 tablespoons flour 2 teaspoons margarine 1 large onion, finely chopped (1 cup) 4 medium unpeeled potatoes (1 1/2 pounds), cut into 1/4-inch pieces 1 1/2 teaspoons salt 1/4 teaspoon black pepper 1/8 teaspoon ground cayenne pepper 1 1/4 cups reduced-fat sharp cheddar cheese, shredded (5 ounces) 1/3 cup fat-free sour cream 8 medium green onions, sliced (1/2 cup) 1. Beat 1/2 cup of the milk and the flour with wire whisk until smooth; set aside. 2. Melt margarine in 4-quart Dutch oven over medium heat. Cook onion in margarine about 3 minutes, stirring occasionally, until tender. Increase heat to high; stir in remaining 3 cups milk. Stir in potatoes, salt, black pepper and red pepper. Heat to boiling; reduce heat to low. Simmer uncovered 15 to 18 minutes, stirring frequently, until potatoes are tender. 3. Beat in flour mixture with wire whisk. Cook about 2 minutes, stirring frequently, until thickened; remove from heat. 4. Beat potato mixture with wire whisk until potatoes are slightly mashed. Stir in cheese, sour cream and green onions. NUTRITION INFORMATION 1 Serving Calories 210 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 10mg Sodium 840mg Carbohydrate 35g (Dietary Fiber 3g) Protein 14g %DAILY VALUE: Vitamin A 14%; Vitamin C 12%; Calcium 32%; Iron 8% DIET EXCHANGES: 1 Starch, 1 Vegetable From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Easy Mac'n Cheese Roasted Red Pepper Mostaccioli Portabella Gemelli Mediterranean Couscous Vegetable Manicotti Mushroom & Mozzarella Risotto Steamed Chinese Vegetables With Brown Rice Indian Lentils & Rice Polenta Squares With Tomato-Basil Sauce Creamy Quinoa Primavera Mushroom-Curry Bulgur Cheesy Soy Burgers Layered Enchilada Bake Vegetarian Shepherd's Pie Mexican Black Beans With Cilantro-Chili Sour Cream Greek Salad Toss Quick Veggie Pizza Pesto-Pepper Pizza Three-Pepper Stir-Fry Provolone Eggplant with Chunky Tomato Vinaigrette Smashed Potato Soup LOW-FAT COOKING 101: SIMPLE STEAMING METHODS GRAIN'S GOODNESS SUPER SOY BEANS HAVE BENEFITS LOW-FAT COOKING 101: CREAMY SOUPS WITHOUT CREAM |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
