Potato soup (low fat)
Potato Soups Vegetables
Last updated 6/12/2012 1:00:59 AM. Recipe ID 24264. Report a problem with this recipe.
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.
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