Try this No-Fuss Potato Soup -- 5 Points recipe, or contribute your own.
Suggest a better descriptionIn a large slow cooker, combine the first nine ingredients. Cover and cook on high for 7 hours or until the vegetables are tender. Add milk and parsley; mix well. Cover and cook 30-60 minutes longer or until heated through. Garnish with chives if desired. NOTES per magazine using "evaporated milk" : Diabetic Exchanges: 1 cup serving: 1 1/2 starch, 1 1/2 fat, 1 vegetable. Per MasterCook substituting evaporated skim milk: 250 cals., 6g fat (22%CFF), 4g fiber= 5 points Recipe by: Quick Cooking--Premiere Issue 98 Posted to EAT-LF Digest by Ellen C.
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Serving Size: 1 Serving (339g) | ||
Recipe Makes: 8 servings | ||
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Calories: 233 | ||
Calories from Fat: 106 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 12.5mg | 4 % | |
Sodium 39.5mg | 1 % | |
Potassium 661.4mg | 17 % | |
Total Carbohydrate 30g | 9 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 25.4g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 233
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