Cream of Potato Soup
|2 large||russet potatoes|
|3 c||nonfat milk|
|1 c||vegetable broth|
|1 medium||yellow onion finely chopped|
|1/2 tsp||celery salt|
|1 tsp||nature's seasonings|
|1/2 c||nonfat sour cream|
|2 Tbsp||chopped parsley|
|1/4 c||chopped green onion|
|CREAM OF POTATO SOUP|
Recipe from Susan Powter's low-fat recipe book C'mon America Let's Eat. This book was published on or around 1996 when I first began cooking. One of my favorite soup recipes. Very easy to make.
Sometimes I'll add 1 cup of sour cream in the recipe vice 1/2 cup. It makes the soup oh so creamy and delicious! I'll also puree the all of the potatoes with the vegetable broth if I don't want the soup to have chunky potatoes. Enjoy!
P.S. Susan wasn't specifc in her recipe book as to which onion to use in the soup. I've always used yellow onion and it worked out well.
Servings per Recipe: 6
Total Fat: 0.544 grams
Saturated Fat: 0.173 grams
This is so thick and creamy that it can easily be a main course with a salad and some fab dinner rolls.
Or you can always maintain the tradition of the fancy soup before the meal with this.
Be as fancy schmancy as it gets just by adding two chopped sauteed leeks (white part only) and, bingo, you've got vichyssoise.
We should change the name of this soup to Versatile Cream of Potato Soup because if you add one cup of chopped spinach (squeeze the juice out of the spinach first) and blend with a squeeze of lemon, you've got cream of spinach soup.
Last but not least, on the most versatile soup on the planet, your Cream of Potato Soup is a perfect base for other vegetable soups, Add chopped steamed veggies, and what do you think you have? Sure, vegetable chowder!!!!
The Amazing Cream of Potato Soup.