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Potato-Watercress Soup

Yield 7 servings (serving size: 1 cup)
A cup of this potato-watercress soup would be a superb low-calorie starter to any meal. This soup can also be served chilled.

Ingredients

  • 2 teaspoons olive oil
  • 1 cup finely chopped onion
  • 3 garlic cloves, minced
  • 3 cups cubed peeled Yukon gold or baking potato
  • 3 cups low-salt chicken broth
  • 2 cups water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup plain fat-free yogurt
  • 3/4 cup minced trimmed watercress or thinly sliced spinach leaves
  • 1/4 cup (1 ounce) grated Gruyère or Swiss cheese

Nutrition Information

  • calories 120
  • caloriesfromfat 26 %
  • fat 3.4 g
  • satfat 1.2 g
  • monofat 1.6 g
  • polyfat 0.3 g
  • protein 4.7 g
  • carbohydrate 18.3 g
  • fiber 1.6 g
  • cholesterol 5 mg
  • iron 0.8 mg
  • sodium 233 mg
  • calcium 91 mg

How to Make It

  1. Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic, and sauté 4 minutes or until onion is tender. Stir in potatoes, broth, water, salt, and pepper, and bring to a boil. Cover, reduce heat, and simmer 30 minutes or until potatoes are tender.

  2. Place potato mixture in a blender, and process until smooth. Add yogurt, and process just until blended. Stir in watercress and cheese; stir until cheese melts.