As far as I'm concerned, the best soup to pack in your lunch box is a potato soup, and this is one of the best!
3 cups (15 ounces) diced raw potatoes 1/2 cup chopped celery 1/2 cup chopped onion 2 cups (one 16 ounce can) Healthy Request Chick Broth 2 cups skim milk* 1 teaspoon dried chives 1/2 cup Land O Lakes no fat sour cream 3 tablespoon all purpose flour
In a large saucepan, combine potatoes, celery, onion and chicken broth. Bring mixture to a boil. Lower heat, cover, and simmer for 15 minutes or until vegetables are tender, stirring occasionally. Stir in 1 cup skim milk and chives. In a small bowl, combine remaining 1 cup skim milk, sour cream and flour. Gradually stir milk mixture into potato mixture. Continue simmering until soup thickens, stirring occasionally.
Serves 4 (1 1/2 cups) Each serving equals: HE: 1 Br, 1/2 SM, 1/2 Ve, 1/4 Sl, 18 OC ********** 188 Calories, 0 gm Fa, 10 gm Pr, 37 gm Ca, 363 mg So, 209 mg Cl, 2 gm Fi ********** DIABETIC: 1 1/2 St, 1/2 SM, 1/2 Ve
Healthy Exchanges Newsletter, Vol IX, Issue 4 - April 2000, pg 9 Joanna M Lund
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