Creamy Potato Soup from Healthy Diabetic Recipes

Creamy Potato Soup Recipe

Recipe Ingredients:

FORMATTED BY JOYCE


BURTON

2.50 c Potatoes; peeled, cut up
1.00 md Onion; chopped
3.00 c -Boiling water
0.75 ts No Salt salt
1.00 c Nonfat dry milk
2.00 tb Cornstarch; (3 tb makes it
-quite thick)
1.50 c -Cold water
1.00 ts Molly McButter; (powdered
-butter substitute)
-Pepper, to taste (optional)
Parsley flakes, (optional)

Recipe Instructions:

Cook potatoes and onion in boiling water without salt
until potatoes are very tender, about 20-25 minutes.
Mix salt, nonfat dry milk, cornstarch. Add cold water
gradually and mix well. When potatoes are tender, pour
this mixture into potatoes and mix well. Sprinkle
Molly McButter on top and stir in. Beat with hand
mixer until only tiny pieces of potato and onion
remain. If too thick, stir in more water. Add pepper
(1/4 to 1/2 tsp) and parsley flakes, if desired, and
serve hot. Reheat in microwave, or add water and stir
constantly over medium heat. Yields 4 (1-cup)
servings. (If made with 3 tbs. cornstarch, add 7
calories and 7 grams carbohydrate.)

Nutrients per serving: Calories 225; Fat 0;
Cholesterol 0; Carbohydrate 43g; Sodium 546mg.
Exchanges: Bread 2; Milk 1.

Source: "There IS Life after Lettuce" by Pepper
Durcholz, Alberta Gentry, and Carolyn Williamson, M.S.

Servings: 4

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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