Creamy Potato Soup

A delight served hot on a chilly day or served cold on a hot day, this versatile soup is a real taste treat. It has a thick, creamy texture that tastes a lot like real cream.

 

                                                                                              Makes 4 servings                                                            (each serving 1 cup)  

2          cups evaporated skim milk
1          pound cooked potatoes, peeled, diced (You can bake, boil, or microwave potatoes.)
2          tablespoons minced onion flakes
2          packets low-sodium instant chicken- or vegetable-flavored broth mix
¼         teaspoon celery salt
2          teaspoons margarine
            Freshly ground black pepper to taste\

1          teaspoon dried chives

Gather your ingredients.

Peel, dice and cook your potatoes.  I cooked mine in the microwave.

In a medium saucepan, combine milk, potatoes, onion flakes, broth mix, and celery salt.  

Cook on low heat, stirring frequently, until mixture is hot.  Do not boil.

Remove soup from heat and stir in margarine.

 

You are ready to serve, or if you wish, you can use a hand blender to puree the potatoes. I recommend keeping some potatoes in chucks.  It makes for a wonderful smooth texture.

Finally, spoon into serving bowls and sprinkle with pepper and dried chives.

Each Serving Provides

Calories 236
Total Fat 2.3g
Cholesterol 4mg
Sodium 177mg
Total Carbohydrate 42g
Dietary Fiber 1.9g
Protein 12.1g