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Ingredients
| russet potatoes: 3 whole potatoes (peeled and cubed) |
| water: 1 cup |
| onions (chopped): 1 cup |
| celery (chopped): 1/2 cup |
| carrots (chopped): 1/2 cup |
| chicken bouillon: 1 cube |
| dry nonfat milk: 1/4 cup |
| all-purpose flour (unsifted): 2 Tbl |
| nonfat milk: 2 cups |
Potato Soup VIII
Credit: AllRecipes
User rating:
"This is a very low fat soup. No one will ever know. Try adding diced ham or bacon."
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Prep Time
min -
Cook Time
min -
Servings
5 serving(s)
Tags
Directions
- In a large saucepan over high heat, add the potatoes, water, onions, celery, carrots and bouillon. Bring to a boil and reduce heat to low. Cover and simmer for 20 minutes, or until potatoes are tender. Mash slightly.
- In a small bowl, mix together the milk powder and the flour. Gradually add the milk, stirring until smooth. Add the milk/flour mixture to the potato mixture, stirring constantly. Cook and stir until soup is thick and bubbly.