At a Glance
- Potato Type: Russet
- Prep Method: Boiled
- Cuisine: Mediterranean
- Yield: 2
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Ingredients
1/2 cup dried tomato halves, cut into ¼-inch strips with kitchen shears
1 1/2 cups water
1 chicken or vegetable bouillon cube
2 medium (5 ounces each) potatoes, cut into ¾-inch cubes
1/4 cup sliced celery
1/3 cup frozen whole kernel corn
1/4 cup sliced green onions
1/2 cup lowfat milk
1/4 teaspoon dried thyme
Salt and pepper, to taste
Preparation
- In small bowl cover tomatoes with boiling water, set aside 10 minutes.
- In 1 ½ to 2 quart saucepan bring 1 ½ cups water and bouillon cube to boil. Add potatoes; return to boil. Cover and simmer about 10 minutes, just until tender. With slotted spoon, remove ½ cup potatoes; set aside. .
- Pour contents of saucepan into container of electric blender. Holding lid down tightly, blend until smooth; return to saucepan. Drain and add tomatoes, reserved potatoes, then remaining ingredients except salt and pepper. Thin with a little additional water or milk, if needed.
Calories: 204 Fat: 2g Cholesterol: 5mg Sodium: 1210mg Fiber: 6g Protein: 9g
