Homemade Potato Soup - Hearty And Satisfying

Potato soup is hearty, stick-to-your-ribs comfort food at its finest. Paired with a simple salad and some crusty bread, it's a filling and delicious meal that will keep you feeling satisfied for hours.

One of the keys to sublime potato soup is starting with the right ingredients. While any potato can be used in soup, waxy varieties like Yukons or red potatoes are the best choice because they hold their shape well and won't fall apart while cooking, which starchy varieties like Russets often do.

Many potato soup recipes are very rich, with lots of butter and whole milk, cream, or half-and-half. These ingredients add great flavor and body but unfortunately they boost the calorie count as well. If you're watching your weight, try substituting low-fat evaporated milk for whole milk or cream, or substitute low-fat broth for half of the milk or cream. You'll reduce the calories without giving up any of the flavor or creamy texture.

Add-Ins For Color, Flavor, and Flair
Potato soup purists will agree that the classic creamy white soup is a thing of beauty on its own, but some simple additions can deliver extra nutrients and eye-appeal. One of the best things about potato soup is its adaptability, so experiment with whatever you have on hand. A handful of canned or frozen mixed vegetables, some shredded carrots, or a cup of frozen peas or some chopped broccoli florets (fresh or frozen) are all good add-ins that both look and taste great. Leftover chicken, turkey, or ham, diced and stirred into the soup during the final cooking period, add protien to the dish.

Here are two variations of classic potato soup, both of which are easy enough for a beginner cook and delicious enough to make an expert chef proud.

Couldn't-Be-Easier Potato Soup
- 1 can cream of chicken soup
- 1 can cream of onion soup
- 1 can evaporated milk
- 2 tablespoons butter
- 6 medium potatoes, peeled and cut into 1-inch cubes

Put peeled, cubed potatoes in a saucepan with just enough water to cover. Bring to a boil, then reduce heat to low and simmer for 10 to 15 minutes, until the potatoes can be easily pierced with a fork. Remove from heat but do not drain. Stir in the remaining ingredients, return to heat and continue to cook for 15 to 20 more minutes.

Old Fashioned From-Scratch Potato Soup
- 3 tablespoons of butter
- 3 tablespoons of flour
- 3 cups of milk
- 1-1/2 teaspoons of salt
- salt and pepper to taste
- 6 to 8 medium potatoes
- 1/2 onion, diced

Peel potatoes and cut into small cubes. Put in large saucepan with enough water to cover and bring to a boil, then reduce heat and simmer until potatoes are tender. Drain and set aside.

Melt 3 tablespoons of butter in saucepan. Add onions and saute over low heat. When onions are soft and translucent but not browned, add flour and stir well to form a paste. When flour is completely incorporated, slowly add milk, stirring constantly. Cook over medium low heat, stirring frequently, until sauce starts to thicken. Add potatoes and seasonings. Continue to cook over medium-low heat, stirring frequently, for 15 minutes.

Eating vegetables like potatoes is important to good nutrition, but even with an excellent diet you may not be getting enough of some important substances like vitamin D and CoQ10. Find out more about these crucial nutrients at Vitamin D Benefits and CoQ10 Benefits.

reade more... Résuméabuiyad

Homemade Potato Soup - Hearty And Satisfying

Potato soup is hearty, stick-to-your-ribs comfort food at its finest. Paired with a simple salad and some crusty bread, it's a filling and delicious meal that will keep you feeling satisfied for hours.

One of the keys to sublime potato soup is starting with the right ingredients. While any potato can be used in soup, waxy varieties like Yukons or red potatoes are the best choice because they hold their shape well and won't fall apart while cooking, which starchy varieties like Russets often do.

Many potato soup recipes are very rich, with lots of butter and whole milk, cream, or half-and-half. These ingredients add great flavor and body but unfortunately they boost the calorie count as well. If you're watching your weight, try substituting low-fat evaporated milk for whole milk or cream, or substitute low-fat broth for half of the milk or cream. You'll reduce the calories without giving up any of the flavor or creamy texture.

Add-Ins For Color, Flavor, and Flair
Potato soup purists will agree that the classic creamy white soup is a thing of beauty on its own, but some simple additions can deliver extra nutrients and eye-appeal. One of the best things about potato soup is its adaptability, so experiment with whatever you have on hand. A handful of canned or frozen mixed vegetables, some shredded carrots, or a cup of frozen peas or some chopped broccoli florets (fresh or frozen) are all good add-ins that both look and taste great. Leftover chicken, turkey, or ham, diced and stirred into the soup during the final cooking period, add protien to the dish.

Here are two variations of classic potato soup, both of which are easy enough for a beginner cook and delicious enough to make an expert chef proud.

Couldn't-Be-Easier Potato Soup
- 1 can cream of chicken soup
- 1 can cream of onion soup
- 1 can evaporated milk
- 2 tablespoons butter
- 6 medium potatoes, peeled and cut into 1-inch cubes

Put peeled, cubed potatoes in a saucepan with just enough water to cover. Bring to a boil, then reduce heat to low and simmer for 10 to 15 minutes, until the potatoes can be easily pierced with a fork. Remove from heat but do not drain. Stir in the remaining ingredients, return to heat and continue to cook for 15 to 20 more minutes.

Old Fashioned From-Scratch Potato Soup
- 3 tablespoons of butter
- 3 tablespoons of flour
- 3 cups of milk
- 1-1/2 teaspoons of salt
- salt and pepper to taste
- 6 to 8 medium potatoes
- 1/2 onion, diced

Peel potatoes and cut into small cubes. Put in large saucepan with enough water to cover and bring to a boil, then reduce heat and simmer until potatoes are tender. Drain and set aside.

Melt 3 tablespoons of butter in saucepan. Add onions and saute over low heat. When onions are soft and translucent but not browned, add flour and stir well to form a paste. When flour is completely incorporated, slowly add milk, stirring constantly. Cook over medium low heat, stirring frequently, until sauce starts to thicken. Add potatoes and seasonings. Continue to cook over medium-low heat, stirring frequently, for 15 minutes.

Eating vegetables like potatoes is important to good nutrition, but even with an excellent diet you may not be getting enough of some important substances like vitamin D and CoQ10. Find out more about these crucial nutrients at Vitamin D Benefits and CoQ10 Benefits.

reade more... Résuméabuiyad

Make Hearty Soups Part Of Your Light, Healthy Diet

When you're eating light, nothing satisfies like a hearty bowl of soup. Soups are an ideal way to get your daily veggies, and if you choose your recipe carefully, they're quite often low in fat and calories. The trick is knowing what to look for in a soup recipe - and what to avoid.

If your soup recipe features more than two cups of vegetables, you're off to a good start. Vegetables tend to be high in fiber and fat-free, and are good sources of a variety of vitamins and minerals. More vegetables is rarely a bad thing, so in most instances you can feel free to add more of any veggies called for in a recipe. This will result in a heartier, healthier soup, without adding many calories.

Clear soups are generally going to be lower in calories and fat than cream soups, but clear soups do tend to be rather high in sodium. To avoid this, look for reduced sodium chicken, beef, and vegetable stocks, bouillon cubes, and consommes. Cream soups can still be part of a healthy diet, but you need to make smart substitutions when you can. If a recipe calls for light cream, use a mixture of skim milk and fat-free sour cream instead. You'll find that the end result is just as tasty and satisfying, and you'll save an enormous amount of calories.

When a soup recipe calls for you to saute ingredients in butter, use olive oil instead, and try using less than the recipe calls for. For instance, if a recipe calls for sauteing in two tablespoons of butter, try it with one tablespoon of olive oil instead. Olive oil has far greater health benefits than butter, adds more flavor to dishes, and can stretch a little further in a recipe. If you find that amount of oil is insufficient, add more, but a teaspoon at a time. Olive oil packs a whopping 119 calories per tablespoon, so use it prudently.

Here's a healthy, easy, delicious soup recipe to get you started. It's adapted from a traditional soup recipe which was far higher in fat and calories, but tastes even better when made light.

Spinach and Herb Soup

3 green onions, whole
1/2 cup fresh parsley
2 chives, chopped
3 cups fresh spinach
1 tablespoon olive oil
1 teaspoon garlic salt
1/2 teaspoon pepper
1/2 teaspoon tarragon
3 10 1/2 oz. cans low sodium consomme
1/3 cup skim milk
2 tablespoons fat free sour cream

Place all the vegetables in a blender or food processor, and add just enough cold water to cover. Process until the veggies are finely chopped. Remove from the appliance and drain well into a colander.

Heat the oil in a large saucepan. Add the drained veggies and seasonings, and simmer over low heat for about 10 minutes. Add the consomme and cook for about 10 minutes longer. Stir in the milk and sour cream, and bring the soup just to a boil. Remove from heat and serve.

Looking for more nutritious, healthy diet food recipes? Check out our awesome collection of low cal, healthy salads, entrees, desserts, sides and more at Eat Healthy!

reade more... Résuméabuiyad

Make Hearty Soups Part Of Your Light, Healthy Diet

When you're eating light, nothing satisfies like a hearty bowl of soup. Soups are an ideal way to get your daily veggies, and if you choose your recipe carefully, they're quite often low in fat and calories. The trick is knowing what to look for in a soup recipe - and what to avoid.

If your soup recipe features more than two cups of vegetables, you're off to a good start. Vegetables tend to be high in fiber and fat-free, and are good sources of a variety of vitamins and minerals. More vegetables is rarely a bad thing, so in most instances you can feel free to add more of any veggies called for in a recipe. This will result in a heartier, healthier soup, without adding many calories.

Clear soups are generally going to be lower in calories and fat than cream soups, but clear soups do tend to be rather high in sodium. To avoid this, look for reduced sodium chicken, beef, and vegetable stocks, bouillon cubes, and consommes. Cream soups can still be part of a healthy diet, but you need to make smart substitutions when you can. If a recipe calls for light cream, use a mixture of skim milk and fat-free sour cream instead. You'll find that the end result is just as tasty and satisfying, and you'll save an enormous amount of calories.

When a soup recipe calls for you to saute ingredients in butter, use olive oil instead, and try using less than the recipe calls for. For instance, if a recipe calls for sauteing in two tablespoons of butter, try it with one tablespoon of olive oil instead. Olive oil has far greater health benefits than butter, adds more flavor to dishes, and can stretch a little further in a recipe. If you find that amount of oil is insufficient, add more, but a teaspoon at a time. Olive oil packs a whopping 119 calories per tablespoon, so use it prudently.

Here's a healthy, easy, delicious soup recipe to get you started. It's adapted from a traditional soup recipe which was far higher in fat and calories, but tastes even better when made light.

Spinach and Herb Soup

3 green onions, whole
1/2 cup fresh parsley
2 chives, chopped
3 cups fresh spinach
1 tablespoon olive oil
1 teaspoon garlic salt
1/2 teaspoon pepper
1/2 teaspoon tarragon
3 10 1/2 oz. cans low sodium consomme
1/3 cup skim milk
2 tablespoons fat free sour cream

Place all the vegetables in a blender or food processor, and add just enough cold water to cover. Process until the veggies are finely chopped. Remove from the appliance and drain well into a colander.

Heat the oil in a large saucepan. Add the drained veggies and seasonings, and simmer over low heat for about 10 minutes. Add the consomme and cook for about 10 minutes longer. Stir in the milk and sour cream, and bring the soup just to a boil. Remove from heat and serve.

Looking for more nutritious, healthy diet food recipes? Check out our awesome collection of low cal, healthy salads, entrees, desserts, sides and more at Eat Healthy!

reade more... Résuméabuiyad