Quick Potato Soup

Preparation

Prep Time: 15min | Cook Time: 15min

1. Bring broth to a boil in a large saucepan.
2. Chop vegetables while broth is heating, then add to saucepan.
3. Return to a boil; reduce heat and simmer, covered, for 20 minutes.
4. Let cool slightly, then puree until smooth, or until soup is desired consistency.
5. Stir in remaining ingredients and cook for 5 minutes more.

Variations

Broccoli, Chicken and Cheddar Soup

1. Stir 1 cup each: small broccoli flowerettes, diced cooked chicken and reduced-fat sharp Cheddar cheese into hot soup.
2. Cook for 5 minutes more.

Nutritional analysis per serving without skins:
Calories: 340, Fat: 8g, Saturated Fat: 4g, Trans Fat: 0g, Cholesterol: 40mg, Sodium: 590mg, Potassium: 309mg, Carbohydrates: 42g, Fiber: 4g, Sugar: 8g, Protein: 22g, Vitamin A: 60%, Vitamin C: 90%, Calcium: 50%, Iron: 10%

Potato Corn Chowder Soup

1. Increase broth to 2 1/2 cups and stir in 1 1/2 cups frozen corn (thawed) and 3/4 cup diced ham.
2. Simmer for 20 minutes, then press potatoes against the side of the pan with the back of a wooden spoon to break up and thicken soup.
3. Reduce fat-free half and half to 1/2 cup and add shredded Parmesan cheese.

Nutritional analysis per serving without skins:

Calories: 340, Fat: 7g, Saturated Fat: 2.5g, Trans Fat: 7g, Cholesterol: 35mg, Sodium: 520mg, Potassium: 335mg, Carbohydrates: 49g, Fiber: 4g, Sugar: 8g, Protein: 21g, Vitamin A: 45%, Vitamin C: 60%, Calcium: 15%, Iron: 10%

Chunky Potato Minestrone Soup

1. Increase broth to 3 cups.
2. Reduce potatoes to 1/2 lb. and increase carrots to two.
3. Omit half and half and instead stir in 2 cups prepared pasta sauce and 1/2 cup canned white beans with the vegetables; simmer for 20 minutes.
4. Serve with a sprinkle of Parmesan cheese, if desired.

Nutritional analysis per serving without skins:
Calories: 230, Fat: 2.5g, Saturated Fat: 0.5g, Trans Fat: 0g, Cholesterol: 5mg, Sodium: 710mg, Potassium: 390mg, Carbohydrates: 42g, Fiber: 6g, Sugar: 15 g, Protein: 10g, Vitamin A: 80%, Vitamin C: 30%, Calcium: 4%, Iron: 8%