Ingredients

• 1 tablespoon olive oil
• 1 medium onion, coarsely chopped
• 3 medium potatoes, cut into 1/2 inch cubes
• 1 medium carrot, sliced
• 46 ounces reduced sodium chicken broth
• 2 teaspoons Italian seasoning
• 3 cups cooked and cubed turkey breast

Directions

Heat oil in a large stockpot until hot.
Add onion and cook until well browned.
Add potato, carrot, Italian seasoning and broth and bring to boil.
Boil for 10 minutes or until potatoes and carrots are fork-tender.
Add turkey and return to boil until heated through.
Top with freshly ground pepper and serve.
Makes 8 servings.
Calories 170, Fat 2 grams, Cholesterol 55 mg, Sodium 469 mg. Carbohydrate 11 grams, Protein 25 grams, Fiber 1 gram.
Points 3.

Ingredients

• 2 medium leeks
• 36 ounces low-sodium chicken broth
• 3 medium potatoes, cubed
• 3 cloves garlic, minced
• 1 1/2 cups evaporated skim milk
• 1/4 cup snipped chives
• 1/2 cup crumbled feta cheese

Directions

Remove and discard any tough outer green leaves and the root end of each leek.
Cut the leeks in half lengthwise.
Wash each leek well to remove any dirt from between the layers, then thinly slice.
In a large saucepan, combine the leeks, broth, potatoes and garlic and heat to a boil.
Reduce the heat to medium-low, cover loosely and simmer until the potatoes are tender, about 10 to 15 minutes.
Stir in the milk and chives and simmer just until heated through but don’t boil.
Sprinkle the feta cheese and serve.
Makes 4 servings.
Calories 244, Fat 4 grams, Cholesterol 20 mg, Sodium 375 mg,
Carbohydrate 37 grams, Protein 24 grams, Fiber 3 grams.
Points 5.

Ingredients

• 1-1/2 c. sliced potatoes
• 1 small onion, sliced
• 1 c. water
• 1-1/2 c. milk
• 1 tsp. salt
• 1/8 tsp. pepper
• 2 Tb. butter

Directions

Cook the potatoes and onion in the water until they are soft, but not soft enough to fall to pieces. Rub half of the potatoes through a sieve and return to the sliced ones. Add the milk, salt, pepper, and butter. Cook together for a few minutes and serve.

Ingredients

• 2 slices of onion
• 1/8 tsp. pepper
• 1 sprig parsley
• 2 medium-sized potatoes
• 1 c. milk
• 1 c. potato water
• 1 Tb. flour
• 2 Tb. butter
• 1 tsp. salt

Directions

Cook the onion and parsley with the potatoes, and, when cooked soft, drain and mash. Make a sauce of the milk, potato water, flour, and butter. Season with the salt and pepper, add the mashed potato, and serve.

Ingredients

• 1 stick margarine
• 1/2 cup chopped onion
• 1 cup grated carrots
• 5 or 6 diced potatoes
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 8 oz. Velveeta cheese

Directions

Melt margine in heavy pan and sauted onion and carrot till tender. Add potatoes and enough water to just cover them. Cook until potatoes are tender. Salt and pepper to taste. Don’t add much salt because the soups have salt also. Add both cans of soup and bring to a slow boil. Reduce heat and add Velveeta. Stir until cheese is melted. I serve with any kind of good rolls and sometimes a salad.

Contributor-Texasgirl

Ingredients

• 4 cups chicken broth
• 1/2 teaspoon salt
• 4 medium potatoes , washed, peeled and cut into 1/8th’s chunks
• 3 medium yellow onions , cut into small chunks
• 1/2 teaspoon chervil
• 2 tablespoons parsley , finely chopped
• 1/2 cup whipping cream (heavy cream)
• 1 tablespoon butter

Directions

1. Bring chicken broth to a quick boil, reduce heat and add the potatoes and onions.

2. Add salt. Cover and simmer for about 20 minutes.

3. Mash the potatoes into the broth.

4. **But make it a small chunky bits** Add the rest of the ingredients and simmer for 5 minutes more. Serve with a loaf of French bread.

NOTES: We like to take the bread and dip it into the soup.We also add a cheddar cheese topping for ours as well and chopped chives as a topping as well.

8 servings

Ingredients

• 2 Potatoes; Medium
• 2 cups Milk; (Up to 3 Cups May be Used)
• 1 Onion; Medium Size
• 4 Celery & Leaves; Stalks
• 2 TBSP Vegetable Oil
• Boiling Water
• 1 Bay Leaf; Small
• 1/2 ts Salt
• 2 TBSP Butter

Directions

GARNISH
Parsley; Chopped

Peel and thinly slice potatoes, onion and celery. Saute for 3 to 5 minutes in hot vegetable oil.

In a large pot, add all of the vegetables and cover with with just enough boiling water to cover.
Place bay leaf and salt in pot and boil vegetables until tender.

Drain vegetables and reserve liquid. Mash vegetables into vegetable stock; add butter.

Thin soup with milk as desired; heat until warm. ( DO NOT boil).
Ladle into soup bowls and sprinkle with chopped parsley.

Ingredients

• 2 tb Thawed orange juice -concentrate
• 1 t Onion powder
• 1/2 ts Salt
• 1/8 ts Ground red pepper (cayanne)
• 1 lb Sweet potatoes, cut into -1/2″ sticks

Directions

Line a cookie sheet with foil and spray with Pam In a medium bowl combine orange juice concentrate, onion powder, salt and cayanne. Add potato sticks and turn to coat. Arrange coated potato sticks on the oiled foil in a single layer.

Ingredients

• 2 medium sweet potatoes, peeled and sliced about 1/2 inch thick.
• 1 T canola oil
• Salt to taste
• Optional:Black pepper to taste.

Directions

Preheat oven to 350 degrees.
Dip potatoes or coat with brush.

Bake for 25 minutes. Loosen potatoes with spatula and turn over. Continue baking until brown on outside but very tender inside–about 5 to 10 minutes additional.

Serve immediately.

Note: Easily doubled or tripled but remember: only one layer of potatoes in pan.

Ingredients

• 3 cups potato chunks covered with water
• 1 cup, cooked carrots, broccoli, and kale or mustard greens: approximately equal parts
• 1 T canola oil
• 1/2 cup soy milk
• 2 tsp mixed spices
• 1/8 tsp garlic

Directions

Cook potatoes.
Add cooked carrots, broccoli, and greens. Mash all.

Mix in oil or miso, milk, garlic, and spices.

Mix in raw vegetables and optional pickle relish, lemon juice, mustard.

Correct seasonings.
Use as salad or as sandwich spread.