Mimi’s “Skinny” Potato Soup

Dear Readers,

Every January we all think about dieting away the extra pounds gained during the Christmas holidays.  Soup is a good choice because it can be both low in calories and very satisfying.

Try this “Creamy Potato Soup” from Holly Clegg, author of the cookbook, “Trim and Terrific American Favorites”.

Creamy Potato Soup

2 tablespoons (1/4 stick) light margarine

1 cup chopped onions

2 large garlic cloves, minced

3 tablespoons flour

2 – (16 oz.) cans fat-free chicken broth

4 cups peeled diced potatoes (about 3 large)

1/2 cup sliced green onions

Salt and pepper to taste

1 cup liquid nondairy creamer

Chopped parsley or sliced green onions, to garnish

Melt the margarine in a large pot over medium heat and saute the onion and garlic until tender; about 5 minutes.  Lower the heat and add the flour, stirring until smooth.  Cook 1 minute, stirring constantly.  Gradually add the broth, stirring constantly.  Add the potatoes and green onions.  Bring to a boil, cover, reduce the heat, and simmer for 20 minutes, stirring occasionally, or until the potatoes are tender.  Transfer the mixture to a blender or food processor and blend until smooth, in batches if necessary.  Return to the pot.  Add salt and pepper, stir in the nondairy creamer, and heat thoroughly.  Garnish with parsley or green onions.

Makes 8 one-cup servings.  Each serving contains 144 calories and 4.5 grams of fat.

Enjoy and

Keep smilin’!