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)
- 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.
- 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.
- 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,