Friday, November 30, 2012
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Servings per recipe: 5
Amount per serving: 1 cup
Total fat: 2g
Saturated fat: 0 g
Dietary fiber: 0g
There’s nothing like a bowl of soup to fight off the chill of a winter’s day. Now that it’s cooler, hunker down at home with this tasty low-fat potato soup that will keep you full without the excess sodium.
■ 1 3/4 cups diced peeled potatoes
■ 1 medium onion, chopped
■ 1/4 cup chopped celery
■ 1 carrot, chopped
■ 1/8 teaspoon pepper
■ 3 tablespoons cornstarch
■ 1 can (141/2 ounces) reduced-sodium chicken broth
■ 1 can (12 ounces) fat-free evaporated milk, divided
■ 1 cup (4 ounces) shredded reduced-fat cheddar cheese
■ Salt, to taste
Yield: 5 servings Total time: 30 minutes
1 In a large saucepan, combine the potatoes, onion, celery, carrots, chicken broth and pepper.
2 Bring to a boil. Reduce heat, cover and simmer for 15-17 minutes or until vegetables are tender.
3 Combine cornstarch and ¼ cup milk until smooth; stir into potato mixture. Add the remaining milk.
4 Bring to a boil. Cook and stir for 2 minutes or until thickened.
5 Remove from heat and stir in cheese until melted.
Optional: Sprinkle a few small, crunchy pieces of bacon on top just before serving.
The potato was the first vegetable to be grown in space in October 1995 when NASA looked to the nutritious spuds to feed astronauts on long space voyages.