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Add a photoServings: 4
Ingredients
- 2 Tbsp. diet margarine (Fleischmann's)
- 1/2 c. celery minced
- 1/2 c. onion minced
- 3 c. potatoes peeled & cubed
- 14 1/2 ounce low sodium chicken broth
- 1/4 tsp pepper
- 1 1/2 c. 1% lowfat milk
Directions
- Saute/fry celery & onion in margarine till tender. Add in potatoes, broth & pepper. Heat to boiling. Reduce heat to low. Cover & cook 15 - 20 min or possibly till potatoes are tender. Remove from heat. Blend half of soup mix (approximately 2 c.) & 3/4 c. of lowfat milk together till smooth. Return to pan with remaining lowfat milk.
- Add in clams at this point, if using. Heat through. If you like, top each serving with minced green onion & shredded nonfat cheese.
- Variation: Add in 1 can liquid removed clams to soup after pureeing.
- NOTES :For Rachael, here is our favorite potato soup. It doesn't make a lot & isquick & easy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 4 servings | |
| Calories 179 | |
| Calories from Fat 64 | 36% |
| Total Fat 7.27g | 9% |
| Saturated Fat 1.86g | 7% |
| Trans Fat 1.04g | |
| Cholesterol 5mg | 2% |
| Sodium 152mg | 6% |
| Potassium 639mg | 18% |
| Total Carbs 22.69g | 6% |
| Dietary Fiber 2.4g | 8% |
| Sugars 6.52g | 4% |
| Protein 7.14g | 11% |
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