Lightside Potato Soup Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientPotato
Ingredients
| Potatoes | 6 Large, peeled | |
| Carrots | 1/2 Cup (16 tbs), shredded | |
| Chicken broth | 6 Cup (16 tbs), divided | |
| Celery | 1 1/2 Cup (16 tbs), chopped | |
| Onion | 1 Cup (16 tbs), finley chopped | |
| Cooking oil | 2 Tablespoon | |
| Skim milk | 1 1/2 Cup (16 tbs) | |
| 2 tablespoons low fat dairy sour cream | ||
| 2 tablespoons reduced-calorie margarine | ||
| 1 tablespoon white wine Worcestershire sauce | ||
| Lemon juice | 2 Tablespoon | |
| Hot pepper sauce | 10 Drop | |
| Instant potato flakes | 2 Tablespoon, mashed | |
| Dillweed | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) In a stockpot or a 6-quart Dutch oven, add 4 cups of chicken broth and the potatoes and carrots. Cover and cook for 15 to 20 minutes or till the ingredients have tendered.
2) Mash half of the cooked carrots and onions.
3) In a 10-inch skillet, cook the onion and celery in cooking oil till the vegetables are tender and add potatoes.
4) Stir in the remaining 2 chicken broth cups along with skim milk, margarine, sour cream, hot pepper sauce, Worcestershire sauce, lemon juice, salt and pepper.
5) Cover and cook over low flame for 10 minutes.
SERVING
6) Serve hot or cold, garnished with dillweed.
TIP
If preferred, potato flakes can be added, 1 tablespoon at a time, till the soup has reached the desired consistency.
1) In a stockpot or a 6-quart Dutch oven, add 4 cups of chicken broth and the potatoes and carrots. Cover and cook for 15 to 20 minutes or till the ingredients have tendered.
2) Mash half of the cooked carrots and onions.
3) In a 10-inch skillet, cook the onion and celery in cooking oil till the vegetables are tender and add potatoes.
4) Stir in the remaining 2 chicken broth cups along with skim milk, margarine, sour cream, hot pepper sauce, Worcestershire sauce, lemon juice, salt and pepper.
5) Cover and cook over low flame for 10 minutes.
SERVING
6) Serve hot or cold, garnished with dillweed.
TIP
If preferred, potato flakes can be added, 1 tablespoon at a time, till the soup has reached the desired consistency.
Chef
