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Tuesday, April 5, 2011

Low-Fat Creamy Mashed Potato Soup




What you'll need:

3/4 c dried potato flakes
3/4 c water
1/3 c fat free milk
1/8 tsp butter buds (optional)
dash of salt


3 c. fat free milk
1/2 c. chicken broth
1 c. frozen peas, green beans and corn
1/4 sweet onion, finely chopped
1/2 tsp black pepper
1 tsp garlic powder
1 tsp dried parsley
salt to taste (I use approximately 1/2 tsp)
1 heaping tbs white flour
1/4 c water


What to do:
In a small microwavable bowl, heat the 3/4 c water, 3/4 c fat free milk, salt and butter buds for 2 minutes on high heat. Remove from microwave and mix in dried potato flakes. Let sit for 1 minute or until moistened. Fluff with fork and set aside.  Once the mashed potatoes are cooled, form 1/2" - 1" balls.

In a medium sized sauce pan, bring the 3 cups of milk, frozen vegetables, chopped onion and chicken broth to a boil, stirring frequently so the milk doesn't stick to the bottom of the pan.  Reduce heat so soup remains at a steady simmer.  Add in garlic, salt, black pepper and dried parsley and allow to cook for 4-5 minutes, stirring occasionally.  In a separate bowl, mix flour and water together.  Bring soup back to a fast simmer and add in the flour/water mixture while stirring constantly.   Cook for 1 minute, then reduce heat to a slow simmer.  The water/flour mix should thicken the soup; if you wish to have a thicker consistency, just add more of the water/flour mix (while the soup is boiling).

Once soup base has reached desired consistency, carefully drop in the mash potato balls that were rolled earlier.


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