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POTATO SOUP

Source: Eat Smart Cookbook, UT Extension

Makes: 6 servings

Ingredients:

  • 2 medium potatoes, peeled and cubed
  • 1 stalk celery, chopped
  • 1 small onion, chopped
  • 1 cup water
  • 1 tablespoon margarine
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups fat-free milk

Directions:

  • 1. Combine all the ingredients except the milk in a large pot; bring to a boil and then reduce heat.
  • 2. Simmer for 20 minutes or until vegetables are tender.
  • 3. Add milk and heat thoroughly.
  • 4. Cook, stirring constantly, until slightly thickened, about 5 minutes.

Nutrition Facts:

  • Serving Size: 1 cup
  • Calories:100
  • Calories from Fat: 20
  • Total Fat: 2 g
  • Sodium: 260 mg
  • Total Carbohydrates: 18 g
  • Dietary Fiber: 2 g
  • Protein: 4 g

Nutrition Tips:

Fat-free or skim milk is just as nutritious as whole milk. If fat-free milk doesn’t appeal to your family, try 1 percent.

Always wash potatoes before cutting, if you want to eat them without peeling, just wash them thoroughly with a vegetable brush before cutting. Many nutrients, including fiber, are in the peeling of vegetables.

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