This potato soup recipe is a great low cal variation and if you serve it before a salad, you'd have a wonderfully filling complete meal. A soup before any meal is actually a great idea because it fills you up before you eat the main meal so it helps you with portion control.
And it really is low in calories because it doesn't use any flour, or any type of broth. If you want to have a tastier soup use low sodium chicken broth mixed with water. It makes a big difference to taste.
I like adding onions to this soup. Saute them for about 3 minutes before adding them to the soup.
Enjoy:)
CREAMY POTATO SOUP
Ingredients:
1 1/2 cups water
5 medium potatoes, peeled and cut up
1 medium celery stalk, sliced (1/2 cup)
1/4 cup water
1 cup milk
3/4 teaspoon salt
1/8 teaspoon white pepper
2 green onions, thinly sliced
Directions:
Heat 1 1/2 cups water to boiling in 3-quart saucepan. Add potatoes and celery. Cover and heat to boiling; reduce heat. Simmer about 20 minutes or until potatoes are tender.
Drain liquid into blender. Remove 3 cups cooked vegetables from saucepan; place in blender with liquid. Add 1/4 cup water. Cover and blend about 1 minute until smooth.
Stir pureed vegetables back into saucepan. Stir in remaining ingredients; heat over medium heat, stirring occasionally, until hot.
Makes 6 servings (about 3/4 cup each):
Per serving:
Calories: 95
Fat: 1 g
Carbohydrates: 20 g
Protein: 3 g
Fiber: 1 g
And it really is low in calories because it doesn't use any flour, or any type of broth. If you want to have a tastier soup use low sodium chicken broth mixed with water. It makes a big difference to taste.
I like adding onions to this soup. Saute them for about 3 minutes before adding them to the soup.
Enjoy:)
CREAMY POTATO SOUP
Ingredients:
1 1/2 cups water
5 medium potatoes, peeled and cut up
1 medium celery stalk, sliced (1/2 cup)
1/4 cup water
1 cup milk
3/4 teaspoon salt
1/8 teaspoon white pepper
2 green onions, thinly sliced
Directions:
Heat 1 1/2 cups water to boiling in 3-quart saucepan. Add potatoes and celery. Cover and heat to boiling; reduce heat. Simmer about 20 minutes or until potatoes are tender.
Drain liquid into blender. Remove 3 cups cooked vegetables from saucepan; place in blender with liquid. Add 1/4 cup water. Cover and blend about 1 minute until smooth.
Stir pureed vegetables back into saucepan. Stir in remaining ingredients; heat over medium heat, stirring occasionally, until hot.
Makes 6 servings (about 3/4 cup each):
Per serving:
Calories: 95
Fat: 1 g
Carbohydrates: 20 g
Protein: 3 g
Fiber: 1 g
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