Easy Potato Soup
Starting with hash browns means no peeling potatoes which makes this an incredibly fabulous, yet simple soup. From Eating Well Through Cancer Cookbook
Ingredients
  • 6cups frozen hash brown potatoespartially thawed
  • 6cups fat-free chicken or vegetable broth
  • 1 onionchopped
  • 1/4cup all-purpose flour
  • 112-ounce can evaporated skimmed milkdivided
  • 3/4cup nonfat plain Greek yogurt
  • salt and pepper to taste
  • green onionscheese, turkey bacon, optional toppings
Instructions
  1. In large nonstick pot, combine hash browns, broth, and onion; bring to boil, reduce heat, and
  2. cook, covered, 8-10 minutes.
  3. In small bowl, whisk together flour with 1/3 cup evaporated milk. Add to potato mixture with remaining milk. Bring to boil, reduce heat, and cook, stirring, 5 minutes or until thickened.
  4. Remove from heat and stir in yogurt; don’t boil after adding, stirring until well combined. Season to taste.
Recipe Notes

Per Serving:  Calories 256, Calories from Fat2%, Fat 1g, Saturated Fat 0g, Cholesterol 2mg, Sodium 1051mg, Carbohydrates 516g, Dietary Fiber 4g, Total Sugars 10g, Protein 13g, Dietary Exchanges: 3 starch, ½ fat free milk

Terrific Tidbit: I like using Greek yogurt as it is richer, and creamer. If you feel better, you can add condiments such as green onions, turkey bacon or cheese

Nutritional Nugget: Greek yogurt is higher in calcium than plain yogurt.

From: Eating Well Through Cancer Cookbook