Chunky Potato Soup
Recipe from Midwest Living

Adding far-free dry milk powder gives body to this hearty side-dish soup while keeping the fat and calories low.

by 51  people

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  • 3   medium 
    potatoes (1 pound), peeled and cut up
  • 1   cup 
  • 1   cup 
    finely chopped onion (1 large)
  • 2   tablespoons 
    chopped celery
  • 1   teaspoon 
    instant chicken bouillon granules
  • 1/4  cup 
    non-fat dry milk powder
  • 2   tablespoons 
    all-purpose flour
  • 1/8  teaspoon 
    ground black pepper
  • 2   cups 
    fat-free milk
  • 2   tablespoons 
    snipped parsley
In a saucepan, combine potatoes, onion, water, celery, and bouillon granules. Bring to boiling; reduce heat. Cover; simmer 20 minutes or until potatoes are tender. Mash potatoes slightly (don't drain).
In a medium mixing bowl, combine dry milk, flour, and pepper. Gradually add milk, stirring until smooth. Stir into potato mixture. Cook and stir until bubbly. Cook and stir for 1 minute more.
Ladle into soup bowls. Garnish with parsley. Makes 5 side-dish servings.
Nutrition information
Per Serving: cal. (kcal) 149, Fat, total (g) 1, chol. (mg) 2, sat. fat (g) 1, carb. (g) 30, fiber (g) 1, pro. (g) 7, sodium (mg) 252, Percent Daily Values are based on a 2,000 calorie diet
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