Cream of Potato Soup

Wednesday, December 12th 2007, 4:10 pm
By: News On 6

Thursday, January 01, 2004
American/Appetizers-Side Dish
6 (1 cup) servings
3 potatoes, cubed with peel remaining
Vegetable cooking spray
2 tablespoons reduced-fat margarine
1 cup sliced fresh mushrooms
2/3 cup chopped onion
3 celery stalks, chopped
1 (12 oz.) can evaporated skimmed milk
3/4 cup canned no-salt-added chicken broth, undiluted
1 cup skim milk
1/2 teaspoon salt substitute
1/4 teaspoon dried whole thyme
1 teaspoon pepper
Corn starch to thicken
Coat a large saucepan with cooking spray; add margarine and chicken broth. Place over medium heat until margarine melts. Add celery, mushrooms, potatoes, and onions; cover and sauté' until tender. Gradually add evaporated skim milk and regular skim milk. Add cornstarch to cold water and add to soup until desired consistency. Cook, stirring constantly until mixture is thickened and bubbly. Add salt, thyme, and pepper; cook, stirring frequently until mixture is thoroughly heated.
Nutrition Facts:
155 calories, 3g fat, 3mg cholesterol, 200mg sodium
Tiffany Steers, R.D., L.D