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Ingredients
- 3 x potatoes pared, sliced
- 1 x onion chopped
- 2 c. nonfat chicken broth low sodium canned or possibly homemade
- 1 1/2 c. water
- 1 can evaporated skim lowfat milk (13 ounces) Salt and whit pepper to taste (optional)
- 3 Tbsp. chives chopped, (optional)
Directions
- Combine potatoes, onion, broth and water in saucepan. Simmer covered 25 min. Pour into blender. Cover; blend till smooth. Return to saucepan and heat to boiling. Stir in lowfat milk. Reduce heat and simmer covered 4-5 min.
- Sprinkle with salt and pepper and garnish with chives, if you like.
- Makes 8 servings.
- I made this soup a few weeks ago. I left the texture a bit chuncky and addeddifferent spices (touch of garlic and red pepper.) My husband suggested we putbroccoli in it next time to make cream of broccoli soup.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1800g | |
| Calories 984 | |
| Calories from Fat 276 | 28% |
| Total Fat 31.32g | 39% |
| Saturated Fat 17.99g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 583mg | 24% |
| Potassium 3740mg | 107% |
| Total Carbs 136.8g | 36% |
| Dietary Fiber 12.9g | 43% |
| Sugars 45.99g | 31% |
| Protein 45.82g | 73% |
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