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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A wonderfully low-fat, creamy potato soup that's perfect for cool nights - but very easy to prepare! Ingredients:
6 medium potatoes, cut in cubes |
2 tablespoons butter |
1 large onion, cut in a large dice |
6 stalks celery, sliced |
2 garlic cloves, minced |
3 tablespoons flour |
1 (5 ounce) can fat-free evaporated milk |
2 cups vegetable broth |
1/2 teaspoon smoked paprika |
salt and pepper |
Directions:
1. Start boiling potatoes.
2. In a soup pot, saute the onions and celery over medium heat for about 5-8 minutes, until it is soft.
3. Add the garlic and cook for another 2 or 3 minutes.
4. Add the flour and stir constantly for a minute.
5. Stir in the milk and vegetable broth; bring to a slow simmer for about 5 minutes.
6. Add paprika and season with salt and pepper.
7. By this time, your potatoes should be done - you don't want them to be falling apart, but just fork-tender. Drain the potatoes and divide in half.
8. Mash half of the potatoes and stir them into the soup. Simmer for another five minutes.
9. Add the remaining potato chunks, and adjust seasonings to taste - I added a bit more pepper and another dash of smoked paprika.
10. Serve with whatever toppings you like - bacon, fried onions, grated cheese, scallions, etc.
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