Instant Potato Soup

Course : Diabetic
Serves: 1
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1 tablespoon all-purpose flour
1 teaspoon low-calorie margarine
1/4 cup chopped white onion
1/2 cup leftover mashed potatoes
1/2 cup low-fat -- low-sodium chicken broth
2/3 cup nonfat milk
1/4 teaspoon white pepper
1 teaspoon dried chives

Preparation / Directions:

Combine the flour and margarine in a small saucepan over medium heat. Stir with a whisk to make smooth. Add the onions and stir for 1 minute. Alternately add the potatoes and broth until thick and sticky. Slowly whisk the milk into the mixture until smooth. Reduce the heat and add the pepper and chives. Simmer for 5 minutes and serve hot.

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