Potato Soup
Warm up a cold winter night with this cozy soup. Enjoy with dark green vegetables and broiled fish, meat, or tofu.
Makes 6 servings.
Ingredients
1/2 cup onion (chopped)
1/2 cup celery (chopped)
6 potatoes (diced)
2 tablespoons margarine
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup non-fat dry milk
3 cups water
2 tablespoons flour
Directions
- Wash hands with soap and water.
- Peel and chop the onion.
- Chop the celery.
- Peel the potatoes, and cut them into small cubes.
- Melt the margarine in a large saucepan on low heat.
- Add the onion and celery. Cook for a few minutes.
- Add the potatoes, salt, pepper and 1 1/2 cups water.
- Cook for 15 minutes until the potatoes are tender.
- In a small bowl, stir together the dry milk and flour.
- Add 1 1/2 cups water slowly, stirring as you add it.
- Add the milk mix to the potatoes.
- Cook until the soup is heated and slightly thickened.
- Adjust the seasonings.
For nutrition information, please visit Potato Soup at What’s Cooking? USDA Mixing Bowl.
Easy Chicken Pot Pie
Leftover chicken and frozen veggies help this chicken pot pie come together quickly. Makes 6 servings.
Ingredients
1 2/3 cups frozen mixed vegetables (thawed)
1 cup cooked chicken (cut-up)
1 can cream of chicken soup, low-fat (10-3/4 ounce, condensed)
1 cup baking mix, reduced-fat (example: Bisquick)
1/2 cup milk (non-fat)
1 egg
Directions
- Wash hands with soap and water.
- Pre-heat oven to 400°F.
- Mix vegetables, chicken and soup in ungreased, 9-inch pie plate
- Stir remaining ingredients in a mixing bowl with fork until blended. Pour over vegetables and chicken in pie plate.
- Bake 30 minutes or until golden brown.
- Let cool for 5 minutes and serve.
For nutrition information, please visit Easy Chicken Pot Pie at What’s Cooking? USDA Mixing Bowl.
