There's no bacon in this hearty potato soup recipe, but it certainly isn't lacking in flavor. A few more vegetables and a lot less fat and calories make a world of difference! This is a free sample recipe from our Quick-Smart™ premium recipe collect
INGREDIENTS (for 6 servings):
- 6 medium potatoes, peeled and thinly sliced
- 1/2 cup water
- 1 1/2 tablespoons butter or margarine
- 3 carrots, diced
- 4 celery stalks, diced
- 1 onion, chopped
- 1 red bell pepper, diced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup low-sodium chicken broth
- 1/4 cup quick mixing flour or all-purpose flour
- 1/4 cup light sour cream
- 3 cups low fat milk, divided
- 3 ounces reduced fat sharp Cheddar cheese, shredded
Place potato slices and 1/2 cup water in a large microwave-safe dish and microwave on High about 18 minutes, or until potato slices are tender. While potatoes are cooking, melt butter in a large non-stick saucepan. Saute carrots, celery, and onion in butter over medium heat for about 10 minutes, stirring frequently.
Lower heat to a simmer and stir in red bell pepper, salt, pepper, chicken broth, and potato slices (breaking potato slices into smaller pieces using spoon if desired). Cover saucepan and let simmer for a few minutes.
Blend quick mixing flour with sour cream and 1/4 cup of the low fat milk. Pour remaining milk into saucepan then stir in flour-sour cream mixture. Stir in grated cheese. Continue to simmer until flavors blend and soup is nicely thickened (3-5 minutes).
The original recipe, Baked Potato Soup I, was submitted by Sherry Haupt, and contained 755 Calories, 50.6g Fat, 80mg Cholesterol, 1232mg Sodium, 49.9g Carbohydrates, 2.3g Fiber, 26.1g Protein per serving.