Since my lunch was huge, I wanted a light dinner.  My grocery store has a $1 rack of food that is really ripe – you never know what will be on there.  This week I got 10 baking potatoes for $1.   After the first try of this potato soup, I had to go back and tweak it – it needed to be thicker and needed more spice.  I like how it ended up though – and will be good for lunches this week.

  • two large potatoes (mine happened to equal 1 pound)
  • 1 can chicken broth
  • 2 cups water
  • 1 cup fat free half and half
  • 1/2 package of ramen noodle seasoning
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1 teaspoon ground mustard
  • 1 ounce sharp shredded cheddar cheese

Peel potatoes, and put in pot.  Add all other ingredients (except half and half) and simmer until potatoes are cooked.  Using a stick blender, blend until smooth.  Stir in half and half, simmer for a couple more minutes.  This made 6 one cup servings:

  • 116 calories
  • 2 fat
  • 18 carbs
  • 1 fiber
  • 4.2 protein
Had the soup with Thomas' light english muffin with melted cheese
Had the soup with Thomas' english muffin with 1 ounce sharp cheddar cheese.

My daughter added sliced banana and pear to hers:

Off to put my clothes away and get ready for the work week.