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Fat Free Potato Soup




Source of Recipe


Joanna Lund






Recipe Introduction


Serves 8 (1 cup each)





List of Ingredients



• 1 1/2 cups water
  
• 2 (16oz) cans Campbells Healthy Request chicken broth
  
• 1 cup chopped onion
  
• 2 cups chopped celery
  
• 20 oz diced raw potatoes (4 cups)
  
• 1 cup frozen corn
  
• 1 tbl dried parsley flakes
  
• 1 tsp dill weed
  
• 1 1/3 cups nonfat dry milk powder
  
• 6 tbl flour
  
• 1 tbl sprinkle sweet, sugar twin or Splenda
  
• 1/2 tsp lemon pepper
  






Instructions



1. In saucepan combine water, 2 cups chicken broth, onion, celery, potatoes, corn parsley and dill weed. Cook, covered, over medium heat until vegetables are tender, about 20 minutes. In a medium bowl wisk together remaing 2 cups of chicken broth, dry milk powder, flour, splenda and lemon pepper. Add to potato mixture. Mix well to combine. Continue cooking, stiring constantly until mixture thinkens, about 2-3 minutes.
   






Final Comments


HE: 1 br, 3/4 vege, 1/2 sm, 9 oc
**********************************************************
153 cal, 0 gm fa, 9gm pr, 29gm carbs, 333 mg so 3gm fiber
**********************************************************
Diabetic: 1 1/2 st, 1/2 sm
WW: 3 pts

"Healthy Exchanges Food Newsletter, April 1994"