This diabetic potato soup recipe is quick and delicious. You have to be a potato fan to eat potato soup. Whip it up, and serve it or make extra and freeze it for a rainy day. Serving 1 or more? Make sure you double or triple the recipe.
Yield 1 Servings
1 tablespoon All-purpose flour
1 teaspoon Low-calorie margarine
1/4 cup Chopped white onion
1/2 cup Leftover mashed potatoes
1/2 cup Low-fat low-sodium chicken broth
2/3 cup Nonfat milk
1/4 teaspoon White pepper
1 teaspoon Dried chives
1. 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&1/2 Fat Exchange -- 1&1/2 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 Â© 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 on Apr 26, 1998