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Potatoes can add color to soup by using red and purple potatoes instead of pasta noodles.
Potatoes are one of the top nutritional powerhouses in the supermarket, providing significantly better nutritional value per dollar than most other raw vegetables. You get more nutrition bang for your buck by adding potatoes to your soup!
Potatoes give you that thick and creamy texture you crave without all the butter and heavy whipping cream, which adds unnecessary calories and fat to your soup.
Potatoes (and soups) are satiating! Fiber-packed potatoes help to keep you feeling fuller for longer; maintain a healthy weight and heart with potatoes as they are naturally fat, cholesterol, and sodium free.
Potatoes are a blank canvas for flavor. With seven colorful potato types (yellows, whites, Russets, petites, fingerlings, purples and reds) there’s a new potato for every type of soup! So awaken your taste buds by tossing taters into your chili or split pea soup next time.
To receive all the nutrition benefits listed above and more, try Gidus’ ( author of Pregnancy Cooking & Nutrition for Dummies and known as “The Diet Diva”.) new Lightened-Up Loaded Baked Potato Soup – a lovely combination of leek, cauliflower, white potatoes, 1% milk, and vegetable broth topped with center-cut bacon, cheese, chives, and broccoli.
Weekly Potato Recipe
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