No-fuss Potato Soup — 5 Points
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Crockpot, Lowfat, Soup, Weight watc | 8 | Servings | |
INGREDIENTS
| 6 | c | Potatoes, peeled and cubed |
| 5 | c | Water |
| 2 | c | Chopped onion |
| 1/2 | c | Chopped celery |
| 1/2 | c | Thinly sliced carrots |
| 1/4 | c | Butter or margarine |
| 4 | t | Chicken bouillon granules |
| 2 | t | Salt |
| 1/4 | t | Pepper |
| 12 | oz | Evaporated skim milk, * was |
| reg evap. milk | ||
| 3 | T | Chopped fresh parsley |
| Snipped chives, optional |
INSTRUCTIONS
In a large slow cooker, combine the first nine ingredients. Cover and cook on high for 7 hours or until the vegetables are tender. Add milk and parsley; mix well. Cover and cook 30-60 minutes longer or until heated through. Garnish with chives if desired. NOTES per magazine using "evaporated milk" : Diabetic Exchanges: 1 cup serving: 1 1/2 starch, 1 1/2 fat, 1 vegetable. Per MasterCook substituting evaporated skim milk: 250 cals., 6g fat (22%CFF), 4g fiber= 5 points Recipe by: Quick Cooking--Premiere Issue '98 Posted to EAT-LF Digest by Ellen C. <ellen@brakes.elekta.com> on Apriay,, l 13, 199, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 197
Calories From Fat: 52
Total Fat: 5.9g
Cholesterol: <1mg
Sodium: 890.6mg
Potassium: 960.2mg
Carbohydrates: 34g
Fiber: 3.1g
Sugar: 2.4g
Protein: 3.8g