Potato Soup

Recipe by Holly Clegg

Soothing and satisfying this creamy bowl of comfort is super simple as it is made with hash browns - no peeling potatoes! Depending on your taste buds, top with cheese, green onions, and chopped turkey bacon when serving, if desired.

Makes 8 (1-cup) servings

6 cups frozen hash brown potatoes, partially thawed
6 cups low-sodium fat-free chicken or vegetable broth
1 cup chopped onion
1/4 cup all-purpose flour
1 (12-ounce) can evaporated skimmed milk, divided
3/4 cup Greek nonfat plain yogurt
Salt and pepper to taste
Green onions, cheese, turkey bacon, optional toppings

  1. In large nonstick pot, combine hash browns, broth, and onion; bring to boil, reduce heat, and cook, covered, 8-10 minutes.
  2. In small bowl, whisk together flour with 1/3 cup evaporated milk. Add to potato mixture with remaining milk. Bring to boil, reduce heat, and cook, stirring, 5 minutes or until thickened.
  3. Remove from heat and stir in yogurt; don't boil after adding, stirring until well combined. Season to taste.

Nutritional info per serving:
Calories 195, Calories from Fat 0%, Fat 0g, Saturated Fat 0, Cholesterol 2mg, Sodium 137 mg, Carbohydrates 38g, Dietary Fiber 3g, Total Sugars 7g, Protein 10g, Dietary Exchanges: 2 starch, 1/2 fat free milk

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