*This recipe is directly from Healthy Kitchen Cookbook from Liberty Medical. Get this cookbook for free*
This soup is just a potato soup dish with finely chopped cabbage to boost its fiber and vitamin C. This dish goes well with crackers and cheese or even bacon.
Total Time: 25 minutes
Yield: 2 servings
2 medium unpeeled yellow
potatoes, cut into ½-inch
pieces (about 10 ounces
total)
½ cup canned reducedsodium
chicken broth
1 cup lowfat milk
2⁄3 cup finely chopped
green cabbage
1 slice applewoodor
hickory-smoked
bacon, cooked, drained
and crumbled
1 tablespoon finely
chopped onion
White ground pepper
Snipped fresh chives
(optional)
1. Combine potatoes and broth in medium saucepan. Bring to boil; reduce heat. Cover and gently boil for 10 to 15 minutes or until very tender. Mash potatoes in broth using potato masher until smooth.
2. Stir in milk, cabbage, half of the crumbled bacon and the onion. (Set remaining bacon aside.) Cover and gently simmer for 3 to 5 minutes or until cabbage is tender. Season to taste with white pepper.
3. Spoon soup into bowls to serve. Garnish with reserved crumbled bacon, and, if desired, chives.
| Per Serving (1 cup): calories: 210; 40 calories from fat total fat: 4.5 g; saturated fat 2 g, trans fat 0 g cholesterol: 15 mg; sodium: 340 mg carbohydrates: 33 g; fiber: 4 g; sugars: 8 g protein: 10 g; vitamins: vitamin A (6% DV), vitamin C (60% DV); minerals: calcium (20% DV), iron (8% DV) exchanges: 0.5 milk, 1.5 starch, 0.5 vegetable, 0.5 fat |
Interested in other potato recipes? Check out: 5 Best Vegan Potato Recipes by Dash of Butter
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