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Cream of Potato Soup Recipe

Cream of Potato Soup Recipe

4 first-course servings

 

Ingredients:

2 cans reduced-sodium whole tomatoes, undrained

1-3 teaspoons beef bouillon crystals

2 cups fat-free milk

3 tablespoons cornstarch

1/8 teaspoon baking soda

2 teaspoon sugar

1-2 tablespoons margarine or butter

Salt and pepper, to taste

Method:

Process tomatoes with liquid in food processor or blender until smooth, heat tomatoes and bouillon crystals to boiling in large saucepan. Mix milk and cornstarch, stir into tomato mixture, stirring until thickened, about 1 minute. Add baking soda, sugar and margarine, stirring until margarine is melted. Season to taste with salt and pepper.

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