Wednesday, October 6, 2010

Homestyle Potato Soup

This recipe of from the Cooking Light Slow Cooker cookbook. I made some minor changes, so if you want to see the real thing you are going to have to buy the book! This recipe is both hearty and light in calories. Enjoy!

4 cups cubed and peeled baking potaoes
1/2 cup chopped onion
1/2 cup thinnly sliced celery
3/4 cup thinnly sliced carrot
3 tablespoons of butter, cut into small pieces
1 1/4 teaspoons sea salt
1/4 teaspoon ground black pepper
1 (14 ounce) can vegetable broth
3 cloves garlic, minced
1/4 cup all purpose flour
1 1/2 cups 2% milk
7 tablespoons shredded reduced fat cheddar cheese, divided
  1. Place the first 9 ingredients(up through the garlic) into your slow cooker. Cover and cook on LOW for 6 to 7 hours or until vegetables are tender. Increase heat to HIGH.
  2. Place flour into a bowl and then slowly add the milk, whisking until well blended. Stir the flour/milk mixture into the soup.
  3. Cook the soup uncovered, stirring frequently for 25 minutes or until thick.
  4. Ladle soup into individual bowls and sprinkle with 1 tablespoon of cheese.
  5. Enjoy!

Yields 7 servings consisting of 1 cup of soup and 1 tablespoon of cheese. 194 Calories, 7.6 grams of fat, 2.2 grams of fiber.

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