Chunky Potato Soup

Amount 

Measure 

Ingredient -- Preparation Method

-------- 

------------ 

--------------------------------

large 

shallots -- finely minced

cloves 

garlic -- finely minced

1/2 

cup 

celery -- finely diced

1/2 

cup 

carrots -- finely diced

medium 

potatoes -- golden -- cubed

28 

ounces 

fat-free chicken broth

12 

ounces 

fat-free evaporated milk

cups 

sharp cheddar cheese -- shredded

ounces 

low-fat sour cream

1/8 

cup 

chives -- minced

tablespoons 

butter

teaspoon 

salt

1/4 

teaspoon 

white pepper

1/4 

teaspoon 

paprika

Heat enough water to cover potatoes until boiling. Add potatoes. Boil 20 to 25 minutes until tender. Drain.
Melt butter in a large saucepan or Dutch oven. Add shallots, celery, and carrots. Cook until softened. Add garlic and cook for 30 seconds.
Add chicken broth. Heat to boiling. 
Add potatoes and lower heat.

Add milk, salt, pepper and paprika. Add cheese a little at a time and cook until melted.

Remove pan from heat. Add sour cream and chives and mix until blended.

Makes 8 servings.

Per Serving: 292 Calories; 14g Fat (41.8% calories from fat); 18g Protein; 25g Carbohydrate; 3g Dietary Fiber; 43mg Cholesterol; 440mg Sodium. Exchanges: 1 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

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