Potato hot dog soup

4 servings

Ingredients

Quantity Ingredient
2 cups Potatoes; diced
1 can Ready-to-serve chicken broth with 1/3 less salt(14-1/2oz
1 cup Water;
⅛ teaspoon Garlic powder;
⅛ teaspoon Dried thyme leaves;
1 dash Pepper;
1½ cup Whole kernel corn; frozen
1 cup Skim milk;
4 97% fat-free hot dogs;* cut into 1/2\" slices

Directions

* I only had two hot dogs but used them anyhow.

In a large saucepan, combine potatoes, broth, water, garlic powder, thyme and pepper; mix well. Bring to a boil. Reduce heat; cover and simmer an additional 5 to 7 minutes or until vegetables is tender.

Add corn. Bring to a boil. Reduce heat; cover and simmer 5 minutes.

In small bowl combine milk and flour; blend until smooth. Add milk mixture and hot dogs to mixture. Cook and stir over medium heat for 3 to 5 minutes or until mixture boils and thickens slightly. 4 (1-½ cup) servings. (Family)

Food Exchange per serving: 2 STARCH EXCHANGES + 1 LEAN MEAT EXCHANGE; CAL: 220; PRO: 14gm; CAR: 39g; FAT: 2g; CHO: 16mg; SOD: 530mg; POT: 630mg; Source: Fast and Healthy Magazine, Jan/Feb. 1995.

Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 01-06-95

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