Cream of Potato Soup
Serve with a green salad.

Servings: 6

4 large potatoes, peeled and diced
1 small onion, chopped
1/4 cup chopped celery
2 1/4 cups water
1 cup skim milk
1 teaspoon chicken-flavored bouillon granules (no msg)
1/2 teaspoon salt
1/8 teaspoon pepper

Combine potatoes, onion, celery and water in a deep 3-quart microwave-safe casserole dish; cover with microwaveable plastic wrap and microwave at HIGH 12 to 14 minutes, or until potatoes are tender, stirring every 4 minutes. Drain, reserving 1 1/2 cups cooking liquid.

Mash vegetable mixture with a potato masher or electric mixer. Return reserved cooking liquid to mashed vegetable mixture in casserole dish; stir in skim milk, bouillon granules, salt and pepper. Cover with microwaveable plastic wrap and microwave at HIGH 4 to 6 minutes, or until thoroughly heated.

Per Serving: 129 Calories; trace Fat (2.0% calories from fat); trace Saturated Fat; 4g Protein; 28g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 276mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat.

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