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Creamy Potato Soup
Weight Watcher Points - 2 Points

1 1/2 cups water
5 medium potatoes, peeled and cut up
1 medium celery stalk, sliced (1/2 cup)
1/4 cup water
1 cup milk
3/4 teaspoon salt
1/8 teaspoon white pepper
2 green onions, thinly sliced
Heat 1 1/2 cups water to boiling in 3-quart saucepan. Add potatoes and celery. Cover and heat to boiling; reduce heat. Simmer about 20 minutes or until potatoes are tender. Drain liquid into blender. Remove 3 cups cooked vegetables from saucepan; place in blender with liquid. Add 1/4 cup water. Cover and blend about 1 minute until smooth.
3. Stir pureed vegetables back into saucepan. Stir in remaining ingredients; heat over medium heat, stirring occasionally, until hot.

Makes 6 servings.

Per Serving: Calories 95 (Calories from Fat 10); Fat 1g (Saturated 1g); Cholesterol 5mg; Sodium 330mg; Potassium 410mg; Carbohydrate 20g (Dietary Fiber 1g); Protein 3g -- % Daily Value: Vitamin A 2%; Vitamin C 10%; Vitamin D 4%; Calcium 6%; Iron 2%; Folic Acid 4% -- Diet Exchanges: 1 Starch; 1 Vegetable



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