No-fuss potato soup -- 5 points

Yield: 8 servings

Measure 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
\N \N Snipped chives; optional

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.

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