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Soup, Roasted Potato

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Recipe Link: http://communities.msn.com/RecipesForNonCooks/soupsampstews.msnw

List of Ingredients




8 cloves garlic

4 large red potatoes, peeled and cubed

1 medium yellow onion, chopped (about 1 cup)

1 teaspoon dried rosemary

1 tablespoon nonfat Italian salad dressing

2 cups reduced-sodium chicken broth, divided

2 tablespoons all-purpose flour

1 cup evaporated skim milk

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup croutons (optional)*


Recipe



1. Preheat oven to 400 degrees F. Place garlic, potatoes, and onion in a medium baking dish. Sprinkle with rosemary. Drizzle dressing on top. Toss to combine. Bake, turning occasionally, until potatoes are tender, about 40 minutes. Cool slightly.

2. In a blender or food processor fitted with the metal blade, combine potato mixture, 1 cup broth, and flour. Process in batches until smooth.

3. In a medium saucepan, combine purée mixture, remaining broth, and milk. Cook over medium heat, stirring until thickened, about 10 minutes. Stir in salt and pepper. Ladle soup into individual serving bowls. Sprinkle croutons evenly on top. Serve immediately.

*To make croutons, cut day-old French bread into 1-inch-thick slices. Sprinkle with shredded Swiss cheese; bake until cheese melts. Cut into cubes.

From: “Healthy Meals in Minutes”, 1996

Serves 4
Calories 282
Fat 1 g
Cholesterol 2 mg
Sodium 417 mg