Potato Soup

The other night I made potato soup for dinner--the recipe my mom used to make when I was younger. I've always loved the soup, but this last time I really appreciated it because it is so yummy, and fairly low in calories. The credit actually goes to the Lion House Light cookbook. Try it out! I promise, you won't be dissapointed (if you like potato soup).

1 1/2 cups sliced green onions
1/4 cup water
5 cups cubed potatoes
3/4 cup chopped celery
1 1/3 cups cubed carrots
1 teaspoon salt
2 cups water
1/4 cup butter
1/4 cup flour
1/4 teaspoon pepper
1 teaspoon salt
4 cups skim milk
2 cubes chicken bouillon

Saute green onions in 1/4 cup water in a large kettle until tender. Add potatoes, celery, carrots, 1 teaspoon salt, and 2 cups water. Cover and simmer for 20 to 25 minutes or until vegetables are tender.

Meanwhile, melt butter in a medium saucepan. Add flour, pepper, and 1 teaspoon salt. Cook until smooth and bubbly. Gradually add milk and boullion. Cook and stir until mixture thickens. Stir into vegetables. Simmer, stirring occasionally, until heated through. Makes 8 servings. (I have found that if I make it ahead of time and cool in fridge, the flavor seems to increase as well as the thickness of the soup.)

Nutrition (per serving):
231 calories
6g fat
8g protein
35g carbohydrates
18mg cholesterol