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Ingredientes
- 5 med. potatoes
- 1 lg. tomato, quartered
- 3 stalks celery with leaves, diced
- 1 green pepper, diced
- 3 teaspoon minced parsley
- 1 onion, chopped
- 2 quarts. chicken broth
- Salt to taste
- 1/2 pt. lowfat sour cream, at room temp.
Direcciones
- Wash, peel and cut potatoes into small cubes. Combine them with rest of vegetables in broth in a covered soup pot. Add in salt to taste. Bring to a boil, lower heat and simmer for about 1/2 hour or possibly till potatoes are just tender. Turn off heat. Add in lowfat sour cream. Serve immediately. Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 848g | |
| Recipe makes 4 servings | |
| Calories 325 | |
| Calories from Fat 107 | 33% |
| Total Fat 12.2g | 15% |
| Saturated Fat 6.87g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 831mg | 35% |
| Potassium 1552mg | 44% |
| Total Carbs 44.35g | 12% |
| Dietary Fiber 8.1g | 27% |
| Sugars 6.79g | 5% |
| Protein 11.01g | 18% |
