Wednesday, May 30, 2012

3 Ingredient Hearty Potato Soup

Upon trying to make a low-cal or low-salt version of my fabulous Potato Soup, there's one thing I have found... that it is pretty much impossible. Potato soup is just one of those [meals] that was just meant to be hearty. It was meant to carry my Irish (and Scottish) ancestors through war and famine.

Friends, my soup is no different. Especially if you use canned anything. Of course, you can always boil your own chicken bones and make your own broth, that way you control the salt. (I have been known to do this, but currently am out of chicken bones! I mean, I checked my freezer for bagged chicken skeletons, and alas! there were none...)

Anyway, this Potato Soup recipe gets Rave Reviews by all who've tried it. No matter whether I serve the low-fat version or full-on-your're-gonna-gain-weight version. It's loved by all.

Potato Soup
Makes approx 6  1.5 cup servings

7 potatoes, lightly peeled and diced
4 cans Chicken broth
1 pkg Philadelphia Cream Cheese- don't skimp. Use Philly. I've tried the off-brand, and it doesn't work the same.

Placed diced potatoes and chicken broth in medium pot over medium heat. Bring to a boil and cook til potatoes are tender.
Slice cream cheese and add to pot, stirring until thoroughly melted.

That's it.

Well, I also take a immersion hand-blender and mix it up so there are no actual potatoes left whole. If you don't have an immersion blender, use a regular blender, but be careful when blending hot items as it tends to explode and splatter if you're not careful.

Some people like their soup with shredded cheddar and/or bacon bits. Add it if you want, although it is not included in my nutrition info.

Nutrition Info (please check the nutrition panels on the ingredients you are using as our calculations may not be the same):

Regular version:
282 Calories
12g Fat
32g Carbs
47mg Cholesterol
1433 mg Salt

Low-Fat/Salt Version:
(using low-salt broth and low-fat cream cheese)

191 Calories
1g Fat
36g Carbs
0 Cholesterol
530mg Salt

If you make your own broth, you should end up with nutrition info that is similar to:
30 calories and 30g carbs per serving for the potatoes , and whichever cream cheese version you used (low-fat or regular) and 22 calories per serving for your chicken broth, providing you skim the fat and didn't add salt.

The carbs are the reason the Irish and Scottish lived off potatoes. It was hearty and could supply them with energy in which to survive the wars and famine. Well, that and beer. And what's not to like about potatoes and beer?

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