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.