Easy Potato Soup

from Eating Well Through Cancer
Starting with hash browns means no peeling potatoes which makes this an incredibly fabulous, yet simple soup.

Makes 8 (1-cup) servings

Prep Time: 5 minutes
Cook Time: 20 minutes

6 cups frozen hash brown potatoes, partially thawed
6 cups fat-free chicken or vegetable broth
1 onion, chopped
1/4 cup all-purpose flour
1(12-ounce) can evaporated skimmed milk, divided
3/4 cup nonfat plain Greek yogurt
Salt and pepper to taste
Green onions, cheese, turkey bacon, optional toppings

1. In large nonstick pot, combine hash browns, broth, and onion; bring to boil, reduce heat, and
cook, covered, 8-10 minutes.
2. In small bowl, whisk together flour with 1/3 cup evaporated milk. Add to potato mixture with remaining milk. Bring to boil, reduce heat, and cook, stirring, 5 minutes or until thickened.
3. Remove from heat and stir in yogurt; don’t boil after adding, stirring until well combined. Season to taste.

Terrific Tidbit: I like using Greek yogurt as it is richer, and creamer. If you feel better, you can add condiments such as green onions, turkey bacon or cheese

Nutritional Nugget: Greek yogurt is higher in calcium than plain yogurt.

Nutritional information per serving:
Calories 256 kcal, Calories from Fat 2%, Fat 1 g, Saturated Fat 0 g, Cholesterol 2 mg, Sodium 1051 mg, Carbohydrates 51 g, Dietary Fiber 4 g, Total Sugars 10 g, Protein 13 g, Dietary Exchanges: 3 starch, 1/2 fat free milk

You can always get more from Holly (like all of her cookbooks and some recipes!) at HollyClegg.com


Get even more delicious and quick food ideas from dinner to dessert, HERE!



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