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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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A cup of this potato-watercress soup would be a superb low-calorie starter to any meal. This soup can also be served chilled. Ingredients:
2 teaspoons olive oil |
1 cup finely chopped onion |
3 garlic cloves, minced |
3 cups cubed peeled yukon gold or baking potato |
3 cups low-salt chicken broth |
2 cups water |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup plain fat-free yogurt |
3/4 cup minced trimmed watercress or thinly sliced spinach leaves |
1/4 cup (1 ounce) grated gruyère or swiss cheese |
Directions:
1. Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic, and sauté 4 minutes or until onion is tender. Stir in potatoes, broth, water, salt, and pepper, and bring to a boil. Cover, reduce heat, and simmer 30 minutes or until potatoes are tender.
2. Place potato mixture in a blender, and process until smooth. Add yogurt, and process just until blended. Stir in watercress and cheese; stir until cheese melts.
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