Healthy Baked Potato Soup
Number of Servings: 10 (1-cup)
This baked potato soup recipe is diabetic-friendly, heart healthy and gluten-free. Serve the rich and creamy potato soup as an appetizer to a winter dinner party or alongside a big salad for lunch.
5 cloves of garlic, minced
1 1/2 cups of celery, chopped
1 cup of leeks, sliced
4 1/2 cups of low-sodium chicken broth
6 large baking potatoes, chopped
Freshly ground black pepper
Reduced fat cheddar cheese (optional)
1. Saute garlic, celery and leeks together in a large pot coated with cooking spray.
2. Add in chicken broth and potatoes and cook until potatoes are soft.
3. Puree mixture in a food processor or blender.
4. Ladle into bowls and top with reduced fat cheddar cheese if desired.
Fat: 0 grams
Saturated Fat: 0 grams
Cholesterol: 0 grams
Sodium: 268 milligrams
Carbohydrates: 22 grams
Fiber: 2 grams
Protein: 4 grams