Health
Healthy Recipe: Potato Soup
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Submitted by Rachel F. Johnson
Hi Everyone! I hope that you had a very blessed Thanksgiving! Joe and I enjoyed spent the day visiting with family and treating ourselves to some of our favorite foods. After holidays, many people try to “detox” from the desserts and get back to healthy eating and working out, but this cold, dreary weather we’ve had does not help any of us do that! With it being so cold and windy, I just want to stay inside and under a big pile of blankets! Luckily, this creamy potato soup fits in as an ultimate “comfort food” while still complying with the necessary holiday detox!
Makes 4 (1-cup) Servings
4 cups frozen hashbrown potatoes, partially thawed
4 cups low-sodium & fat-free chicken broth
2/3 cup finely chopped onion
2 Tbsp. whole wheat flour
1/3 cup skim milk
In a medium nonstick pot over high, heat hashbrowns, broth and onion until it reaches a boil. Reduce the heat to medium-low and cook, covered, about 10 minutes. Prepare the thickening agent by whisking together the flour and milk in a small bowl. Add to potato mixture and bring to a boil again. Reduce heat and cook, while stirring, about 5 minutes. The soup will thicken up nicely, but if you would like a thinner soup, feel free to add more milk at the end!
I topped my bowl with 1 slice of low-sodium bacon, 2 Tbsp of chopped green onions, 2 Tbsp of shredded cheddar cheese and a bit of black pepper for a great-tasting and healthy dinner! Feel free to wrap up your meal with a side salad to make sure you’re getting in plenty of vegetables!
Nutrition Facts for 1 cup serving with toppings listed above:
215 kcal, 7 g fat (3 g saturated), 20 mg cholesterol, 600 mg sodium, 437 mg potassium, 25 g carbohydrates (3 g fiber & 2 g sugar) and 13 g protein
3% Vitamin A, 11% Vitamin C, 16% Calcium, 3% Iron
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