Potato-Watercress Soup

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

Yield: 7 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 120
  • Calories from fat: 26%
  • Fat: 3.4g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.7g
  • Carbohydrate: 18.3g
  • Fiber: 1.6g
  • Cholesterol: 5mg
  • Iron: 0.8mg
  • Sodium: 233mg
  • Calcium: 91mg

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

Preparation

  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.
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