Title: Potato soup (low fat)
 Categories: Soups, Vegetables
      Yield: 6 servings
 
      1    Text Only
 
  Get out a pot about the size of the amount of soup you want to make.
  Fill it about 1/2 full of water.  Peel and dice potatoes into bite
  size chunks, about 1 medium size per person.  Put them into the
  water.  Dice a medium size onion, add to the pot.  Peel a couple of
  carrots, slice then thin to cook in about the same amount of time as
  the potatoes. Bring to boil on the stove, turn down and simmer.
  Season with salt and pepper to taste. (Lots of pepper, for my taste).
  When the potatoes and carrots are soft, add 1 can of evaporated skim
  milk.  I do not thicken the soup with anything, but I do cook the
  potatoes till they are quite done. I put diced cheese into the bowls,
  ladle the hot soup into the bowls.  If you used a low fat cheese, you
  could do this too, or you can skip the cheese. Also, to make a more
  filling soup, I add "rivells" to my soup (for a low fat soup, you
  would have to use egg substitute).  Take 1 or 2 eggs, beaten
  slightly, add 1 half eggshell full of milk, and salt to taste, then
  flour to make a fairly stiff dough, drop little bits of this from a
  fork into the boiling soup.  If you add the rivells just after the
  soup boils, they will be done when the potatoes are done, proceed
  with the evaporated milk, etc. The above soup would have no fat,
  (except the rivells version) till you add the cheese.  Oh, yes, if I
  have celery, I throw in a stalk or two diced with the onion and
  carrot.  You can't make anything any simplier.
  
  Posted by Julene Nash. Courtesy of Fred Peters.