Weight Watcher Recipe - Potato Soup

There is nothing worse than having to eat uninspiring food. Not only is the resulting boredom likely to destroy your diet but it is no fun watching other people eat "nice food" if you are stuck with "diet food." The answer to this dilemma is to make healthy recipes, which taste good.

If you are a fan of potatoes, you might want to make something satisfying and tasty with them. Obviously creamy mashed potato is not the best dish for your diet but what about a weight watcher recipe for potato broth? Soup is great for weight watchers because the liquid helps to fill you up without adding extra calories. Creamy soups are not the most figure-friendly but using broth and low fat milk as a base can give you a similar creaminess without the calories or fat.

The following recipe contains carrot and cabbage for sweetness. It is satisfying and tasty and you can make it with leftover potatoes. If you are not using leftover potatoes, peel and cut raw ones into big pieces, then cook them in salted water, drain them and let them cool. You can make them ahead and chill them, so they hold together better in the soup.

If you want to cook this in a hurry, make sure you chop the vegetables into really small pieces. You can use any meat in this soup. Turkey, leftover roast lamb or ham are all nice. Feel free to adjust the broth and milk if you want a thinner or thicker consistency.

You will not need sour cream to garnish this dish because the low fat milk makes it creamy. Some chopped chives and black pepper are good on top instead, or you could use green onion or shredded cheddar as a topping.

What you will need:

2 1/2 lbs cooked russet potatoes
1 tablespoon butter or margarine
1 tablespoon vegetable oil
14 oz chicken broth
2 cups low fat milk
1 finely chopped onion
6 cups chopped green cabbage
8 oz cooked ham or bacon (or any other cooked meat)
2 peeled chopped carrots
Salt and black pepper, to taste
How to make it:

Put the butter or margarine and oil in a heavy pot over a moderate heat. Add the onions, carrots and cabbage and cook until they begin to soften, stirring sometimes. Chop the meat and add it to the pan.

Slice the potatoes, making some pieces tiny so they dissolve and thicken the soup and others larger so they add texture, and add them to the soup with the milk and some salt and pepper. Warm the soup through without allowing it to boil, then garnish it and serve.

Thanks To : Ginger Bar Perfect Food Save! Store