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Potato Soup, Cream I (D, TNT)
Source: Idaho Potato Commissionml
Serves: 6

4 large Idaho potatoes, peeled and diced
1 small onion, chopped
1/4 cup chopped celery
2-1/4 cups water
1 cup skim milk
1 teaspoon pareve chicken-flavored bouillon
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.

Posted by Andi Darnell

Nutritional Info Per Serving: 129 Calories (kcal); trace Total Fat; (1% calories from fat); 4g Protein; 28g Carbohydrate; 1mg Cholesterol; 276mg Sodium
Food Exchanges: 1-1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates