Cream of Potato Soup
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
medium |
onion -- diced |
|
2 |
cloves |
garlic -- minced |
|
5 |
medium |
Yukon Gold potatoes -- peeled and diced |
|
1 |
tablespoon |
butter |
|
1 |
tablespoon |
olive oil |
|
14 |
ounces |
fat-free chicken broth |
|
1/2 |
cup |
sherry |
|
1/2 |
teaspoon |
salt |
|
1/2 |
teaspoon |
white pepper |
|
1 |
tablespoon |
Dijon mustard |
|
1/2 |
ounce |
chives -- optional |
|
1/2 |
cup |
fat-free evaporated milk |
|
1/2 |
cup |
fat-free sour cream |
| Put the potatoes in boiling water and cook 20 minutes or until tender. Drain. Melt butter in Dutch oven or soup pot along with the olive oil. Add onions and garlic. Cook until onions start to caramelize. Add sherry to onion mixture, stirring to deglaze the pan. Add chicken stock, salt, pepper, Dijon mustard and potatoes. Heat to boiling. Reduce heat and simmer for 10 minutes. Remove the pan from heat and puree the mixture until smooth. Add the milk and sour cream and mix thoroughly. Top with snipped chives if desired. Makes 6 servings. |
| Per Serving: 111 Calories; 4g Fat (38.7% calories from fat); 7g Protein; 9g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 406mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. |