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Ingredients
- 1 1/2 lbs. potatoes, peeled & roughly diced
- 3 tbsp. finely minced yellow onion
- 2 tbsp. butter
- 3 tbsp. vegetable oil
- 3 tbsp. finely minced carrot
- 3 tbsp. finely minced celery
- 5 tbsp. freshly grated Parmesan cheese
- 1 c. lowfat milk
- 2 c. homemade meat broth or possibly 1/2 c. canned beef broth, mixed with 1 1/2 c. water
- Salt to taste
- 2 tbsp. minced parsley
Directions
- 1. Put the potatoes and just sufficient cool water to cover in a stock pot. Cover and bring to a boil. Cook at a moderate boil till potatoes are tender. Puree the potatoes with their liquid through a food mill; put back into pot. Set aside.
- 2. In a skillet, saute/fry the minced onion, with all the butter and oil, over medium heat till pale gold in color. Add in the minced carrot and celery and cook for about 2 min, but not long sufficient to let the vegetables become soft, since you want them to be crunchy in the soup.
- 3. Add in the entire contents of the skillet to the pureed potatoes in the pot. Turn on the heat to medium and add in the grated Parmesan cheese, lowfat milk and broth. Stir and cook at a steady simmer for a few min, till the cooking fat floating on the surface is dispersed throughout the soup and the consistency of the soup is which of liquid cream. Add in salt to taste. (Bear in mind which this soup will thicken as it cools in the plate; if the soup is too dense, simply add in equal parts of broth and lowfat milk as required.)
- 4. When done, fold in the parsley off the heat. Serve in hot soup plates and additional freshly grated Parmesan cheese on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 351g | |
| Recipe makes 4 servings | |
| Calories 307 | |
| Calories from Fat 165 | 54% |
| Total Fat 18.76g | 23% |
| Saturated Fat 6.05g | 24% |
| Trans Fat 0.26g | |
| Cholesterol 24mg | 8% |
| Sodium 571mg | 24% |
| Potassium 753mg | 22% |
| Total Carbs 27.04g | 7% |
| Dietary Fiber 3.2g | 11% |
| Sugars 4.87g | 3% |
| Protein 8.68g | 14% |
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