No-fuss potato soup -- 5 points
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Potatoes; peeled and cubed |
| 5 | cups | Water |
| 2 | cups | Chopped onion |
| ½ | cup | Chopped celery |
| ½ | cup | Thinly sliced carrots |
| ¼ | cup | Butter or margarine |
| 4 | teaspoons | Chicken bouillon granules |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Pepper |
| 12 | ounces | Evaporated skim milk; * was reg evap. milk |
| 3 | tablespoons | Chopped fresh parsley |
| Snipped chives; optional | ||
Directions
In a large slow cooker, combine the first nine ingredients. Cover and cook on high for 7 hours or until the vegetables are tender. Add milk and parsley; mix well. Cover and cook 30-60 minutes longer or until heated through. Garnish with chives if desired.
NOTES per magazine using "evaporated milk" : Diabetic Exchanges: 1 cup serving: 1½ starch, 1 ½ fat, 1 vegetable.
Per MasterCook substituting evaporated skim milk: 250 cals., 6g fat (22%CFF), 4g fiber= 5 points Recipe by: Quick Cooking--Premiere Issue '98 Posted to EAT-LF Digest by Ellen C. <ellen@...> on Apriay,, l 13, 199, converted by MM_Buster v2.0l.