Potato Soup (Cream Style)
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
potatoes
peeled, diced |
|
| 1 | each |
onions
diced |
|
| 3 | each |
celery
diced |
|
| 2 | cups |
water
see note |
|
| ½ | teaspoon |
dill weed
|
|
| ½ | teaspoon |
seasoned salt
|
|
| 2 | tablespoons |
chives
chopped |
|
| 1 | cup |
milk, skim
|
|
| 3 | tablespoons |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
potatoes
peeled, diced |
|
| 1 | each |
onions
diced |
|
| 3 | each |
celery
diced |
|
| 473 | ml |
water
see note |
|
| 2.5 | ml |
dill weed
|
|
| 2.5 | ml |
seasoned salt
|
|
| 3E+1 | ml |
chives
chopped |
|
| 237 | ml |
milk, skim
|
|
| 45 | ml |
all-purpose flour
|
|
Directions
Place potatoes, onion, celery and water in a lg saucepan.
Add dill weed, Mrs. Dash and chives; simmer until potatoes are tender, about 30 min.
Place milk and flour in a pint jar.
Shake vigorously to mix thoroughly.
Add to potato mixture; simmer 5 to 10 min, or until thickened.
VARIATIONS: Add ¼ teaspoons ground pepper, 1 teaspoon basil leaves and/or ½ teaspoons garlic powder in addition to or instead of other herbs.
Blend part of soup mixture in blender if desired.
