Potato Soup

2 tablespoons unsalted margarine
1 1/2 cups thinly sliced onion
1/3 cup chopped green pepper
1 garlic clove, minced
4 small potatoes, pared and coarsely chopped
2 1/2 cups skim milk
1/2 cup low-sodium chicken broth
3/4 teaspoon Nu-Salt®
1/4 teaspoon pepper
Chives or fresh parsley, minced

In saucepan in melted margarine, cook and stir onion, green pepper and garlic about 5 minutes. Add potatoes, milk, chicken broth, Nu-Salt® and pepper; simmer 30-40 minutes. Pour into blender; puree. Garnish with chives or parsley.

Makes 6 2/3-cup servings.

Diabetic Exchanges: 1 vegetable exchange, 1/2 bread exchange, 1/2 milk exchange, 1 fat exchange

Nutrient analysis per serving:
Calories: 150
Protein: 6 grams
Fat: 4 grams
Carbohydrate: 20 grams
Sodium: 65 milligrams
Potassium: 845 milligrams
Cholesterol: 2 milligrams



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