Easy Potato Soup
from Eating Well Through Cancer
Starting with hash browns means no peeling potatoes which makes this an incredibly fabulous, yet simple soup.
Makes 8 (1-cup) servings
Prep Time: 5 minutes
Cook Time: 20 minutes
6 cups frozen hash brown potatoes, partially thawed
6 cups fat-free chicken or vegetable broth
1 onion, chopped
1/4 cup all-purpose flour
1(12-ounce) can evaporated skimmed milk, divided
3/4 cup nonfat plain Greek yogurt
Salt and pepper to taste
Green onions, cheese, turkey bacon, optional toppings
1. In large nonstick pot, combine hash browns, broth, and onion; bring to boil, reduce heat, and
cook, covered, 8-10 minutes.
2. In small bowl, whisk together flour with 1/3 cup evaporated milk. Add to potato mixture with remaining milk. Bring to boil, reduce heat, and cook, stirring, 5 minutes or until thickened.
3. Remove from heat and stir in yogurt; don’t boil after adding, stirring until well combined. Season to taste.
Terrific Tidbit: I like using Greek yogurt as it is richer, and creamer. If you feel better, you can add condiments such as green onions, turkey bacon or cheese
Nutritional Nugget: Greek yogurt is higher in calcium than plain yogurt.
Nutritional information per serving:
Calories 256 kcal, Calories from Fat 2%, Fat 1 g, Saturated Fat 0 g, Cholesterol 2 mg, Sodium 1051 mg, Carbohydrates 51 g, Dietary Fiber 4 g, Total Sugars 10 g, Protein 13 g, Dietary Exchanges: 3 starch, 1/2 fat free milk
You can always get more from Holly (like all of her cookbooks and some recipes!) at HollyClegg.com
