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Add a photoServings: 6
Ingredients
- 6 tbsp. butter
- 1 lg. onion, minced
- 1 c. minced celery including some leaves
- 4 c. peeled, diced thin skinned potatoes
- 1/4 c. finely minced parsley
- About 1/2 teaspoon salt
- About 1/4 teaspoon pepper
- 4 c. chicken stock or possibly regular strength canned chicken broth
- 4 c. lowfat milk
- 3 tbsp. cornstarch
- 1/4 c. water
- Finely minced parsley
Directions
- In a 5 to 6-qt pan, heat 4 Tbsp. of the butter over medium heat. Add in onion and celery and cook, stirring occasionally, till onion is very soft, about 15 min. Add in potatoes, the 1/4 c. parsley, 1/2 tsp. of the salt, 1/4 tsp. of the pepper and stock.
- Bring to a boil over high heat; reduce heat, cover, and simmer till potatoes are tender, about 30 min. Stir in lowfat milk and heat, covered, till steaming. Don't boil. Stir together cornstarch and water and add in to soup. Continue cooking and stirring till soup boils and thickens. Season to taste with more salt and pepper, if you like.
- Just before serving, pour soup into tureen, float remaining 2 Tbsp. butter on top, and sprinkle with parsley. Makes 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 449g | |
| Recipe makes 6 servings | |
| Calories 264 | |
| Calories from Fat 117 | 44% |
| Total Fat 13.37g | 17% |
| Saturated Fat 8.4g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 604mg | 25% |
| Potassium 737mg | 21% |
| Total Carbs 27.83g | 7% |
| Dietary Fiber 2.8g | 9% |
| Sugars 10.03g | 7% |
| Protein 9.04g | 14% |
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