Potato Soup


Adapted from Eat to Win

  • 4 medium potatoes, peeled and diced
  • 1 medium onion, chopped
  • 1 cup celery, chopped
  • 2 cups water
  • 1 packet chicken bouillon
  • 1 1/2 cups evaporated skim milk
  • 2 teaspoons dried dill
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon nutmeg
  • 1 teaspoon soy sauce


In a large pot combine potatoes, onion, celery, water, and chicken bouillon. Bring to a boil, cover, and cook on medium heat until potatoes are soft (~20 minutes). Puree in blender until smooth. Return puree to pot. Add rest of ingredients. Heat, but do not boil.

Makes 3 servings.

Each serving 230 calories.

Return to Recipe Menu