This is a recipe from an old cookbook that I’ve had practically forever. I think it was published in the ’70s. At the time it was considered very low fat, but now I find it needs some adjustments. It’s from THE JACK SPRATT COOKBOOK by Polly Zane and I’m giving it to you as I made it. It is very quick to make and my fat loving husband (whose fat intake I am trying to curb in subtle ways) pronounced it ‘the best potato soup I’ve ever eaten’. The best part is that this recipe is healthier than its original version and with only fewer ingredients, it’s a great way to enjoy a classic comfort food without the guilt!
Ingredients used:
For 4 people
- 3 cups of Potatoes - cubed
- 3 cups of Onion - chopped
- 2 quarts of Chicken Stock - defatted
- 1 cup of Dry Skim Milk
- 1/2 ounce of Butter Buds (r)
- 0 of Salt and Pepper - to taste
- 0 of Chives - chopped
Recipe steps:
- Simmer the vegetables in the chicken stock until soft and mushy.
- Drain the vegetables reserving the broth.
- Puree the vegetables in a blender and return them to the reserved broth.
- Add the dry milk and the Butter Buds and whisk until smooth.
- Add salt and pepper to taste.
- Heat, but do not boil.
- Sprinkle with chopped chives.
This healthy and low-fat potato soup recipe is surprisingly simple yet delicious. It takes a few ingredients and doesn’t require much effort, so it’s a great way to enjoy a comforting bowl of soup without the guilt. Serve it with some crusty bread and you’ll have a wonderful meal in no time!
