Reduced Fat Potato Soup

A thick hearty soup that’s truly low fat, and packed with flavor. Quick and easy to make, this is a very satisfying meal. You won’t believe it’s not fattening!

Step: 1

In a stockpot or Dutch oven, combine the hash browns and chicken broth. Bring to a boil, then turn heat to medium-low, and simmer for about 10 minutes.

Step: 2

In a separate bowl, stir together the gravy mix and water. Stir the gravy mixture into the potatoes, and allow to simmer until thickened. Remove from heat and let stand for a few minutes before serving.

Step: 3

Serve hot topped with chopped green onions and grated cheese.

Per Serving: 135 calories; protein 9.5g; carbohydrates 21.4g; fat 1.7g; cholesterol 5mg; sodium 923.8mg.

The name of “stew” can refer to both a dish and a cooking method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, instead it does have a few notable differences. The raw animal vested is chopped into few of pieces instead of being cooked all of it , and the liquid 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 being a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.