Quick Rustic Potato Soup, a Diet Soup Recipe

Another easy diet soup recipe that goes together in a flash! The 'rustic' name originated from using potatoes with the skins, but if you prefer potato soup without the skins, simply remove before cooking.

The potato skins provide an extra dose of fiber which can assist the tummy in feeling full for longer periods of time. Potatoes are naturally low in calories, contain significant calcium content and are rich in potassium. They are also a surprisingly good source for Vitamin C:

Russet Potato, With Skin & Flesh - Size	Calories	Dietary Fiber Grams	Protein Grams	Calcium mg	Potassium mg	Vitamin C mg
1 large Russet Potato 3" to 4 ¼" in diameter	292	4.8	7.90	48	1539	21.0
1 medium Russet Potato 2 ¼" to 3 ¼" in diameter	168	2.8	4.56	28	888	12.1
1 small Russet Potato 1 ¾"" to 2 ¼" in diameter	134	2.2	3.64	22	709	9.7

Be sure to carefully prepare your potatoes for cooking, taking care to wash them thoroughly as well as remove visible eyes which are poisonous. The entire recipe contains about 1,300 calories and makes 6 very generous servings for about 217 calories each. What a Diet Deal!

Ingredients for Quick Rustic Potato Soup, a Diet Soup Recipe

6 small potatoes cut into chunks, washed with visible eyes removed and skin left on (or use 3 large potatoes)
1/4 cup of chopped onions, any variety - fresh or frozen (or use green garden onions or leeks if preferred)
1/4 cup of chopped celery
1/4 cup of chopped bell pepper
2 cups of skim milk (use more if you like thinner soup and less if you like thicker soup)
2 Tablespoons of margarine
salt & pepper

Directions for Preparing Quick Rustic Soup, a Diet Soup Recipe

Cook potatoes; remove from heat and drain thoroughly. Add salt and pepper if desired. Add the margarine, then the milk. Beat potatoes until they reach desired stage. Some individuals like their potato soup more chunky than others, while some enjoy a smooth, silky texture.

Return to heat. While soup is warming, cook the celery, bell pepper and onions in a small pan using cooking spray. Cook until the vegetables are translucent, then transfer to the hot potato soup. Stir and enjoy.

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