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Very Creamy Corn-Potato Soup

 
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Very Creamy Corn-Potato Soup recipe

Yield

6

servings

Prep

20

min

Cook

30

min

Ready

50

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

2 cups milk, skim
divided
2 cups corn
1 cup potatoes
peeled and diced
½ medium onions
1 tablespoon prepared mustard
spicy or dijon
2 cloves garlic
split in half
1 pinch cayenne pepper
optional
*
½ cup milk, skim, (non fat) powder
1 teaspoon honey
1 x truffle
for garnish, optional
*
1 x croutons
to serve, optional
*

Directions

Mix 1 cup of milk, (reserve other cup), and corn, potatoes, onion, mustard, garlic, honey and cayenne pepper.

Process until corn and potato are pureed to desired consistency.

Pour into a saucepan.

Add remaining 1 cup milk and dry milk and bring just to boil.

Reduce heat, cover and simmer gently 20 min, or until potatoes are thoroughly cooked and soup is thick and rich.

Ladle into serving bowls and top each bowlful with truffle and croutons if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 168g (5.9 oz)
Amount per Serving
Calories 1757% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 167mg 7%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 12%
Sugars g
Protein 21g
Vitamin A 3% Vitamin C 18%
Calcium 27% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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