Baked potato soup typically contains bacon and heavy cream, which add lots of calories and saturated fat. This delicious makeover slashes both with ingredients that add nutrients and great flavor.
RECIPE
Makes 6 Servings
1 tablespoon olive oil or canola oil
2 celery stalks, trimmed and cut into ¼-inch dice (about ¾ cup)
1 small onion, cut into ¼-inch dice (about 1 cup)
4 cups chicken broth, made from reduced sodium chicken bouillon or in a 32 ounce carton
One medium sweet potato (12 ounces), peeled and cut into ½-inch dice
½ teaspoon dried thyme
1½ cups roughly chopped cooked chicken (about 8 ounces)
1. Heat the oil in a medium-size pot over medium-low heat. Add the celery and onion and cook, stirring frequently, until tender, about 10 minutes. Lower the heat if the vegetables begin to brown.
2. Add the chicken broth, sweet potato, and thyme, and stir to combine. Raise the heat to high and bring to a boil. Lower the heat and cook at a low boil, stirring occasionally, until the sweet potatoes are tender, 12 to 15 minutes.
3. Stir in the chicken and heat through.
Nutrition Information: Serving size: (1 generous cup) Calories: 140 Fat: 3.5g Sat fat: 0.5g Carbohydrates: 14g Sodium: 510mg Fiber: 2 Protein: 13g