This dish is so tasty. It’s an old classic that’s easy to make.
1 Russett potato per person cut into cubes
2 Stalks of celery (roughly minced)
Garlic (3 cloves, minced)
Smart Balance butter (2 huge tablespoons or more)
1 small onion (roughly minced)
1 1/2 cups of low-fat milk
Non-fat Chicken stock (around 2 cups)
Water (2 to 3 cups)
Fresh ground black pepper
Mrs. Dash no-salt seasoning mix
Heat two tablespoons of olive oil in a deep pot and add the garlic, onions, and celery. Cook until they soften. Add the chicken broth, potatoes, salt, pepper, Mrs. Dash seasoning, and water. Let the dish cook on medium heat for ten minutes.
Add the milk, butter, and parsley and let the soup come to a boil. The potatoes should be tender. If you want a thicker soup, then make a roux. I put about two tablespoons of corn starch in a bowl and add chicken broth. Stir until the mixture is a thick liquid. Pour the roux into the soup and blend it all together. Cook until the soup thickens.
I toss green onions and cheddar cheese on top of my Poor Man’s potato soup. You can also add croutons and/or sour cream. This soup is filling and delicious. You can’t beat the taste of butter, garlic, celery, and sweet tender potatoes.