Potato Soup
It's cold outside and nothing beats a good soup, and especially one you can make in minutes that is soothing and an ultimate comfort food. This simple soup starts with hash browns (no potato peeling) resulting in an effortless smooth and creamy soup. Top with condiments, if desired.
This recipe is from Holly Clegg's cookbook, Eating Well to Fight Arthritis. Enjoy more delicious Holly Clegg recipes at hollyclegg.com.
Ingredients
Makes 8 (1-cup) servings
- 6 cups frozen hash brown potatoes, partially thawed
- 6 cups low sodium fat-free vegetable or chicken broth
- 1 cup pre-chopped onion
- 1/4 cup all-purpose flour
- 1 (12-ounce) can evaporated skimmed milk, divided
- 3/4 cup Greek nonfat plain yogurt
- Salt and pepper to taste
- Green onion, cheese, turkey bacon, optional toppings
Terrific Tip: I like using Greek yogurt as it is richer and creamier than plain yogurt, while being protein-rich and low in sugar. Look for pre-chopped onion in the produce section of grocery.
Preparation
- In large nonstick pot, combine hash browns, broth, and onion; bring to boil, reduce heat, and cook, covered, 8-10 minutes.
- In small bowl, whisk together flour with 1/3 cup evaporated milk. Add to potato mixture with remaining milk. Bring to boil, reduce heat, and cook, stirring for 5 minutes or until thickened.
- Remove from heat and stir in yogurt; don’t boil after adding, stirring until well combined. Season to taste. Top with green onions, cheese, and chopped turkey bacon when serving, if desired.
Nutritional Analysis (per serving)
- Calories: 195
- Calories from Fat: 0%
- Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 2 mg
- Sodium: 137 mg
- Carbohydrates: 38 g
- Dietary Fiber: 3 g
- Total Sugars: 7 g
- Protein: 10 g
- Dietary Exchanges: 2 starch, 1/2 fat-free milk