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Cream potato
soup
1 small onion, cut into
8s
4 medium potatoes, peeled and
cut into 8s
4 green onions, coarsely
chopped
1 clove garlic,
minced
2 10 ½ ounce tins no-salt-added
chicken broth,
undiluted
1 cup skim
milk
½ teaspoon each salt, white
pepper
1/8 teaspoon (.63ml)
nutmeg.
Method: Mix
onion, potato, green onions, broth and
garlic in a heavy 3 quart
pot. Cover and
simmer for 20 minutes or until the potatoes
are tender. Process
potato mix, in batches, in container of an
electric blender or food processor until
smooth. Combine
the pureed mix with milk and the remaining
ingredients, stir until well
blended. Reheat the
soup to serving temperature or cover and
refrigerate until chilled.
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