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This tasty diabetic potato soup may be eaten hot or chilled

This soup is incredibly easy to make and you will find the taste well worth the slight effort taken

Ingredients for the Potato Soup

4 med. potatoes
1 sm. onion
4 green (spring) onions
1 clove garlic, minced
2 (10 1/2 oz.) cans no-salt added chicken broth, undiluted
1 cup skim milk
1/2 tsp. salt
1/2 tsp. white pepper
1/8 tsp. nutmeg

To Make the Soup

Peel the potatoes and cut them into eighths
Peel the onion and cut into eighths
Chop the green (spring) onions coarsely

Combine potatoes, onion, green onions, garlic, and broth in a heavy 3 quart saucepan.

Cover and simmer 20 minutes or until potatoes are tender.

Process potato mixture in batches in container of an electric blender or food processor until smooth.

Combine pureed mixture with milk and remaining ingredients, stirring until well blended.

Reheat potato soup to serving temperature or cover and refrigerate until chilled.

Personally I prefer eating this potato soup hot, however in summer it makes a refreshing start eaten cold with a cold main course.

Diabetic Creamed Potato Soup Serving 3/4 cup. Exchange: 1 starch, 85 calories.


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