Cream of Potato Soup
- 1/2 tablespoon olive oil
- 1/2 medium onion, diced
- 1 stalk celery, diced
- 1 quart chicken stock
- 1 pound potatoes, peeled and quartered
- 1/2 teaspoon marjoram
- 1 cup low-fat (1%) milk
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 4 tablespoons fresh parsley, minced
DIRECTIONS
Heat the olive oil in a large pot over medium heat. Add
the onion and celery and cook about 5 minutes, or until
the vegetables are tender. Add the chicken stock, potatoes,
marjoram, and thyme. Bring to a simmer and cover to cook
for 25-30 minutes, or until the potatoes are tender.
Place the mixture in a food processor and blend until
smooth. Whisk in the milk until the mixture is then enough.
Add the salt and pepper and mix well. Serve with 1 tablespoon
of parsley overtop of each bowl.
Nutritional Information Per Serving (About 1 cup):
Calories: 121, Fat: 3 g, Cholesterol: 6 mg,
Sodium: 296 mg, Carbohydrate: 19 g, Protein: 5 g
Diabetic Exchanges: 1 Starch, 1/2 Fat
