The human body needs carbohydrates mainly the brain to function well. Potatoes are a carbohydrate. A medium potato, including the skin, contains 45 percent of daily vitamin C. If you eat plan, with some herbs are fat, salt and cholesterol.

For many of us, especially those with Irish roots, potatoes are comfort food. I am also a suitable food, a delicious addition to soups, stews and casseroles. This force, satisfyingFood is often a full meal. When the potatoes from the oven, bake often appeared in a salad, picadillo, or use broth.

According to the Washington State Potato Commission, the potatoes with the skin is an excellent source of fiber. "You have to boil potatoes properly, but to obtain their full nutritional value.

Organic Facts site provides advice in an article entitled "Cooking tips for maintaining the nutritional value of potatoes." One thing that you should not do is peel the potatoes before cookingbecause they have lost most of nutrition. The water should be boiling when you drop in the potatoes. "This reduces the cooking time and help the level of vitamin C through the site.

When the chip frying, the article goes on to explain, you risk losing 75 percent of their vitamin C.

Many restaurants have potato soup. Unfortunately, it usually contains a lot of butter, cream or half and half, however, the Mayo Clinic a recipe for potato soup publishedApples and Brie cheese on its website. Instead of cream, fat-free recipes using condensed milk. "This place cut off only 107 calories, 22 grams fat and 77 milligrams of cholesterol per serving," said Mayo.

When winter comes, I believe in serving and satisfying soups. I have about 100 cookbooks and looked potato soup. The recipe ingredients are similar, with some tricks, like a lot of cheddar. This recipe for baked potato soup easyis a combination of different recipes. It can be done in the morning and put it in a slow cooker, down for dinner.

Ingredients

4 large baking potatoes

3 tablespoons butter

4 green onions, washed and chopped

3:01 sauce cup flour

12-ounce can evaporated milk fat

Salt 4 cups chicken stock 40 percent less

3 tablespoons real bacon

4 oz nonfat sour cream

4.3 tsp low sodium salt

Freshly ground pepperTaste

Shredded Cheddar Cheese Low Fat

Method

Wash the potatoes and practice a large incision in the upper part of each. Place potatoes on paper towels and microwave them on high until soft, about 15 minutes. Cool off with ease, the flesh and mash well. Melt the butter in a large pot. Sauté chopped green onions (white and green), until soft. Flour on the onion sauce and butter. While stirring constantly, condensed milk and chicken broth. Beat in mashed potatoesPotatoes, bacon, sour cream, salt and pepper. Cover and cook for 5-10 minutes to combine flavors. Garnish each bowl of soup with grated cheese, low fat cheddar cheese. Need eighth

Copyright 2009 by Harriet Hodgson