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Potato Soup
Ingredients
  • 1 Tbsp. reduced calorie margarine
  • 1/2 cup chopped onion
  • 1/2 cup finely chopped carrots
  • 1 cup thinly sliced celery
  • 3 cups cubed potatoes
  • 2 Tbsp. snipped parsley
  • 1 can (14.5 oz.) Health Valley no salt added chicken broth or homemade chicken broth prepared without salt
  • 1/8 tsp. pepper
  • 1 Tbsp. chopped pimento
  • 3-1/2 cups skim milk
  • 1/4 cup flour
  • 1/2 cup skim milk

    Directions
    *Spray a 3 quart saucepan with vegetable cooking spray. Melt margarine in pan. Saute onion till tender.

    *Add carrots, celery, potatoes, parsley, chicken broth and pepper. Cover and simmer till the vegetables are tender, about 15 minutes.

    *Reduce heat, add pimento and 3-1/2 cups milk. Heat the soup until the milk is hot only. It should not boil. Blend flour with 1/2 cup milk and add it, stirring constantly, into the soup. Cook until soup is bubbly and slightly thickened. .

    Results
  • Makes 8 servings.
  • Serving size: one cup
  • Calories per serving: 132
  • Carbohydrate: 23 grams
  • Fat: 1.5 grams
  • Sodium: 134 milligrams
  • Alegent Health Immanuel Medical Center
    Heart Failure Program 572-3300
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    For the latest medical news and health resources, tune in Channel 6 at 5 on the 6th of each month and visit us here on the Web for additional updates.