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Low-Fat Potato Soup
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1-3/4 cups diced peeled potatoes
1 medium onion, chopped
1/4 cup chopped celery
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/8 teaspoon pepper
3 tablespoons cornstarch
1 can (12 ounces) fat-free evaporated milk, divided
1 cup (4 ounces) shredded reduced-fat cheddar cheese
In a large saucepan, combine the potatoes, onion, celery, broth and pepper. Bring
to a boil. Reduce heat; cover and simmer for 15-18 minutes or until vegetables
are tender. Combine cornstarch and 1/4 cup milk until smooth; stir into potato
mixture. Add the remaining milk. Bring to a boil; cook and stir for 2 minutes or
until thickened. Remove from the heat. Stir in cheese until melted.
Yield: 5 servings.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |