Potato soup is a favorite for many people because it is real comfort food, especially on cold days. If you prefer, substitute onions for the scallions. It’s delicious either way. With hearty bread and a salad, you’ll have a meal in minutes.
Yield: 8 (6-ounce servings)
Calories: 160 (2.8% of calories in fat) ♥ Fat: .5 g ♥ WW Points: 3 pts
- 6 cups potatoes, peeled and cut into 1/2-inch cubes
- 1 cup chopped scallions, both green and white parts
- 1/3 cup finely chopped celery
- 3 tablespoons diced lean ham
- 1 packed tablespoon chopped parsley
- 1 teaspoon salt
- 2 1/2 cups water
- 2 1/2 cups skim milk
- 1/8 teaspoon fresh ground black pepper
- Garnish: Chopped green part of scallions
- Place potatoes, scallions, celery, chopped ham, parsley, salt and water in a large saucepan. Bring the water to a boil, cover the pan, and reduce the heat to medium. Boil slowly for about 10 minutes, or until the potatoes are soft. Mash the mixture with a whisk to break apart some of the potatoes.
- Add milk and black pepper to soup, and heat just until boiling. Remove from the heat, and ladle into bowls. Top each serving with chopped scallion tops.