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Cream of Onion & Potato Soup
It'll take at least an hour to make this soup, but at less than 200 calories and about 5 grams of fat per serving, it's worth it.  If you are trying to cut back on carbohydrates, this recipe may not be for you.

(Serves 6-8, depending on whether you're serving this as an appetizer or the main course. Nutrition info is based on 8 servings.)

4 medium potatoes, peeled and cubed
4 medium yellow onions, chopped
2 tablespoons all-purpose flour
2 tablespoons butter (or margarine)
3 cups milk (it's OK to use 2% milk, but the soup may be a little thinner)
1 tablespoon fresh parsley, chopped (1 teaspoon dried)
salt and pepper to taste (I use no more than 1/8 teaspoon each)

In a large pot over high heat, combine potatoes, onions and enough water to cover; boil until potatoes are tender. Drain the vegetables, reserving 3 cups of the water. Transfer this in small batches to a blender and purée until smooth.  In the same pot over medium heat, melt the butter; add the flour, stirring constantly, to make a roux.  Slowly add the milk, stirring constantly, until well blended.  Reduce heat to low and add the potato mixture. Let the soup simmer over low to medium heat, stirring occasionally, to heat through. Add salt & pepper to taste, garnish with parsley, and serve.

Calories
163
Protein (g)
5.1
Cholesterol (mg)
10
Fat (g)
4.7
Carbs (g)
25
Sodium (mg)
119



Calories from:
Fat
26.8%
Carbs
61%
Protein
12.2%

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