potatoes, peeled and cubed
1 cup water
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1 cube chicken bouillon cube
1/4 cup nonfat dry milk powder
2 tablespoons all-purpose flour
2 cups skim milk
1 In a large saucepan over high heat, add the
potatoes, water, onions, celery, carrots and bouillon.
Bring to a boil and reduce heat to low. Cover
and simmer for 20 minutes, or until potatoes are
tender. Mash slightly.
2 In a small bowl, mix together the milk powder
and the flour. Gradually add the milk, stirring
until smooth. Add the milk/flour mixture to the
potato mixture, stirring constantly. Cook and
stir until soup is thick and bubbly.
3 POINTS per serving
147, Protein 8g, Total Fat 1g, Sodium 253mg, Cholesterol
3mg, Carbohydrates 28g, Fiber 2g