| Chunky Potato Soup [message #291421] |
Mon, 17 July 2006 12:44 |
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This soup uses the more delicately flavored shallots but you could
substitute regular onions if you want.
Chunky Potato Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 shallots -- finely minced
2 cloves garlic -- finely minced
1/2 cup celery -- finely diced
1/2 cup carrots -- finely diced
5 medium potatoes -- golden, cubed
28 ounces fat-free chicken broth
12 ounces fat-free evaporated milk
2 cups sharp cheddar cheese -- shredded
8 ounces low-fat sour cream
1/8 cup chives -- minced
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon paprika
Heat enough water to cover potatoes until boiling. Add potatoes. Boil 20
to 25 minutes until tender. Drain. Melt butter in a large saucepan or
Dutch oven. Add shallots, garlic, celery and carrots. Cook until softened.
Add chicken broth. Heat to boiling. Add potatoes and lower heat. Add
milk, salt, pepper and paprika. Add cheese a little at a time and cook
until melted. Remove pan from heat. Add sour cream and chives and mix
until blended.
Per Serving (excluding unknown items): 284 Calories; 14g Fat (41.7%
calories from fat); 18g Protein; 25g Carbohydrate; 2g Dietary Fiber;
45mg Cholesterol; 773mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean
Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
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