Potato Soup
a recipe that serves 6 by
Ingredients:
2 teaspoons Canola oil
1/2 small onion, chopped
2 carrots, chopped
2 stalks celery, chopped
6 cups low fat, low sodium chicken broth
9 – 10 small to medium potatoes, cubed 1/2″ in size
1/4 teaspoon white pepper
1 1/2 teaspoons parsley
1/2 teaspoon salt sense table salt (33% less sodium)
1/2 jar Real Bacon Bits by Hormel, 50% less fat
1 cup shredded Cheddar cheese, lowfat
1 cup 2% milk
Directions:
1. In a large pot sprayed with pam heat oil on medium until hot. Add add onion, carrot and celery and saute until onion is soft; approximately 3-4 minutes.
2. Stir in chicken broth, potatoes, pepper and parsley; bring to a boil. Reduce heat and simmer covered with cover just slightly ajar. Cook 10-15 minutes until potatoes are fork soft.
3. Mash potatoes with a potato masher or back of spoon some, so there are chunky and small pieces of potato.
4. Add cheese, stir and heat until melted do not boil. Stir in milk and bacon cooking until hot not boiling, stir often. Serve hot.
Note:
Do not freeze soup, potato does not taste as good when thawed and heated.