Potato Soup VIII

This is a very low fat soup. No one will ever know. Try adding diced ham or bacon.

Step: 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.

Step: 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.

Per Serving: 187 calories; protein 9.1g; carbohydrates 37.5g; fat 0.4g; cholesterol 3.3mg; sodium 331.1mg.

The word “stew” can refer to 2 time a food and a cooking method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a flavorful water based . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into few of pieces instead of being cooked whole , and the water based material all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.