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Todays Diabetic Recipe: Creamed Potato Soup

For today's diabetic recipe we will be serving up a delicious Creamed Potato

Soup.

All the ingredients for this soup should already be in your home or readily

available at your local grocery store.

Did you know that the potato is the worlds fourth largest food crop.

POLL:

What is the worlds largest food crop?

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CREAMED POTATO SOUP

Ingredients:

4 med. potatoes, peeled and cut into eighths

1 sm. onion, cut into eighths

4 green onions, coarsely chopped

1 clove garlic, minced

2 (10 1/2 oz.) cans no-salt added chicken broth, undiluted

1 c. skim milk

1/2 tsp. salt

1/2 tsp. white pepper

1/8 tsp. nutmeg

Combine potatoes, onion, green onions, garlic, and broth in a heavy 3quart saucepan.Cover and simmer 20 minutes or until potatoes aretender.

Process potato mixture in batchesin container of an electricblender or food processor until smooth.

Combine pureed mixturewithmilk and remaining ingredients, stirring until well blended. Reheatsoup to serving temperature or cover and refrigerate until chilled.Amount 3/4 cup.

Exchange: 1 starch, 85 calories.

Here's a little bonus recipe for you today,

CORNBREAD DRESSING

Ingredients

3 c. crumbled cornbread

1 c. bread crumbs

2 c. fat free chicken broth

1 c. celery, finely chopped

3/4 c. onion, finely chopped

2 egg whites

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. poultry seasoning

Combine all ingredients in mixing bowl; mix well.

Turn into non-stick dish. bake at 350 degrees for 45 minutes or until light brown and "set". 8 servings.

Each serving 3/4 cup.

Exchange: 1 bread and 1/2 fat.

Be on the lookout for tomorrows diabetic recipe it looks like it is going to be scrumptious and totally satifying.

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