Golden Potato Soup with Cabbage

Add finely chopped cabbage to this creamy soup to boost its fiber and vitamin C.
Total Time: 25 minutes
Yield: 2 servings

2 medium unpeeled yellow potatoes, cut into ½-inch pieces (about 10 ounces total)
½ cup canned reduced-sodium chicken broth
1 cup lowfat milk
2⁄3 cup finely chopped green cabbage
1 slice applewood- or hickory-smoked bacon, cooked, drained and crumbled
1 tablespoon finely chopped onion
White ground pepper
Snipped fresh chives (optional)


  1. Combine potatoes and broth in medium saucepan. Bring to boil; reduce heat. Cover and gently boil for 10 to 15 minutes or until very tender. Mash potatoes in broth using potato masher until smooth.
  2. Stir in milk, cabbage, half of the crumbled bacon and the onion. (Set remaining bacon aside.) Cover and gently simmer for 3 to 5 minutes or until cabbage is tender. Season to taste with white pepper.
  3. Spoon soup into bowls to serve. Garnish with reserved crumbled bacon, and, if desired, chives.

Per Serving (1 cup):
calories: 210; 40 calories from fat
total fat: 4.5 g; saturated fat 2 g, trans fat 0 g
cholesterol: 15 mg
sodium: 340 mg
carbohydrates: 33 g
fiber: 4 g
sugars: 8 g
protein: 10 g; vitamins: vitamin A (6% DV), vitamin C (60% DV)
minerals: calcium (20% DV), iron (8% DV)
exchanges: 0.5 milk, 1.5 starch, 0.5 vegetable,
0.5 fat


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