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Lightside Potato Soup

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Ingredients
  Baking potatoes 6 Large, peeled and cubed
  Carrots 1⁄2 Cup (8 tbs), shredded or sliced
  Chicken broth 6 Cup (96 tbs), divided
  Celery 1 1⁄2 Cup (24 tbs), chopped
  Onion 1 Cup (16 tbs), finley chopped
  Cooking oil 2 Tablespoon
  Skim milk 1 1⁄2 Cup (24 tbs)
  Low fat dairy sour cream 2 Tablespoon
  Reduced calorie margarine 2 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Lemon juice 2 Tablespoon
  Hot pepper sauce 10 Drop
  Instant mashed potato flakes 2 Tablespoon
  Dill weed 1 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) In a stockpot or a 6-quart Dutch oven, add 4 cups of chicken broth and the potatoes and carrots. Cover and cook for 15 to 20 minutes or till the ingredients have tendered.
2) Mash half of the cooked carrots and onions.
3) In a 10-inch skillet, cook the onion and celery in cooking oil till the vegetables are tender and add potatoes.
4) Stir in the remaining 2 chicken broth cups along with skim milk, margarine, sour cream, hot pepper sauce, Worcestershire sauce, lemon juice, salt and pepper.
5) Cover and cook over low flame for 10 minutes.

SERVING
6) Serve hot or cold, garnished with dillweed.

TIP
If preferred, potato flakes can be added, 1 tablespoon at a time, till the soup has reached the desired consistency.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Potato
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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