Recipe - Instant Potato Soup

1 tablespoon Allpurpose flour
1 teaspoon Lowcalorie margarine
One fourth cup Chopped white onion
One half cup Leftover mashed potatoes
One half cup Lowfat lowsodium chicken
broth
2/3 cup Nonfat milk
One fourth teaspoon White pepper
1 teaspoon Dried chives

Combine the flour and margarine in a small saucepan over medium heat. Stir
with a whisk to make smooth. Add the onions and stir for 1 minute.
Alternately add the potatoes and broth until thick and sticky. Slowly whisk
the milk into the mixture until smooth.

Reduce the heat and add the pepper and chives. Simmer for 5 minutes and
serve hot.

Exchanges: Carbohydrate Exchange 2&One half Fat Exchange 1&One half Calories
272 Calories from Fat 101 Total Fat 11g Saturated Fat 5g
Cholesterol 18mg Sodium 532mg Carbohydrate 36g Dietary Fiber 3g
Sugars 13g Protein 11g

Recipe for Wednesday, 4/22/98

Wondering what to do with those leftover mashed potatoes? Fix this soup and
a quick salad, and you're ready to eat!

All recipes this week are from the cookbook Quick & Easy Diabetic Recipes
for One, featuring appetizing singleserving dishes along with helpful meal
planning, shopping, and food preparation tips for eating healthy on your
own.

You can order a copy of this and many other cookbooks from our online
bookstore or call 1800ADAORDER (18002326733).

Copyright © 1998 American Diabetes Association

MC formatted using MC Buster 2.0d & SNT on 4/26/98

Recipe by: http://www.diabetes.org/recipes

Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 26, 1998