Instant potato soup

Yield: 1 Servings

Measure Ingredient
1 tablespoon All-purpose flour
1 teaspoon Low-calorie margarine
¼ cup Chopped white onion
½ cup Leftover mashed potatoes
½ cup Low-fat low-sodium chicken broth
⅔ cup Nonfat milk
¼ teaspoon White pepper
1 teaspoon Dried chives

Combine the flour and margarine in a small saucepan over medium heat. Stir with a whisk to make smooth. Add the onions and stir for 1 minute.

Alternately add the potatoes and broth until thick and sticky. Slowly whisk the milk into the mixture until smooth.

Reduce the heat and add the pepper and chives. Simmer for 5 minutes and serve hot.

Exchanges: Carbohydrate Exchange -- 2&½ Fat Exchange -- 1&½ Calories -- 272 Calories from Fat -- 101 Total Fat -- 11g Saturated Fat -- 5g Cholesterol -- 18mg Sodium -- 532mg Carbohydrate -- 36g Dietary Fiber -- 3g Sugars -- 13g Protein -- 11g

Recipe for Wednesday, 4/22/98

Wondering what to do with those leftover mashed potatoes? Fix this soup and a quick salad, and you're ready to eat! All recipes this week are from the cookbook Quick & Easy Diabetic Recipes for One, featuring appetizing single-serving dishes along with helpful meal planning, shopping, and food preparation tips for eating healthy on your own.

You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).

Copyright © 1998 American Diabetes Association MC formatted using MC Buster 2.0d & SNT on 4/26/98 Recipe by:

Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 26, 1998

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