Monday, October 18, 2010
2 1/2 pounds potatoes, peeled and cubed (weight after peeling)
3 tbsp smart balance buttery spread
1 pound carrots, grated
1 cup water
3 cups fat free milk
3 cups plain soy milk
3 cans creamed corn
1 can whole kernel corn, drained
1 tsp salt
1 1/2 tsp pepper
Boil potatoes until tender. Set aside.
Melt 3 Tbps Smart Balance buttery spread in large pot. Saute grated carrots for several minutes. Add water. Simmer until carrots are tender.
Add milk, soy milk, creamed corn, canned corn, salt and pepper. Simmer over medium heat, stirring frequently.
Add about two-thirds of the cooked potatoes. Puree or whip the rest, and add to thicken soup.
Simmer until soup is warm and creamy.
Nutrition Facts: (about 14, 2 cup servings) Serving Size 377.7g, Calories 244,
Total Fat 3.0g, Saturated Fat 0.6g, Trans Fat 0.0g, Cholesterol 1mg, Sodium
573mg, Total Carbohydrates 50.8g, Dietary Fiber 4.9g, Sugars 11.5g, Protein
8.1g, Vitamin A 115%, Vitamin C 25%, Calcium 10%, Iron 8%