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Chunky potato soup

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Ingredients/Components

water - 1 c
all-purpose flour - 2 Tbsp
pepper - 1/8 tsp
skim milk - 2 c
instant chicken bouillon granules - 1 tsp
snipped parsley - 2 Tbsp
chopped celery - 2 Tbsp
nonfat dry milk powder - 1/4 c
finely chopped onion - 1 c
medium potatoes, peeled and cut up - 3 item

How to make chunky potato soup:

In a saucepan, combine potatoes, water, onion, celery and bouillon. Bring to boil; reduce heat. Cover; simmer 20 minutes or until potatoes are tender. Mash potatoes slightly; do not drain.

In a small mixing bowl, combine dry milk, flour and pepper. Gradually add skim milk, stirring until smooth. Stir in potato mixture. Cook and stir until bubbly. Cook and stir for 1 minute more. Ladle into soup bowls. Garnish with parsley. Makes 5 servings.

Note: Adding the nonfat dry milk gives body to this hearty dish and it's low in fat.

Recipe categories: Potato, Vegetables, Soups & stews.

Rating:

3.6

Average rating: 3.6, total votes: 8

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