A cup of this potato-watercress soup would be a superb low-calorie starter to any meal. This soup can also be served chilled.
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
How to Make It
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.
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.