Don't be fooled by the Atkins Diet craze. Potatoes are not going to make you fat - unless you eat them in the form of fast food french fries and greasy potato chips on several occasions each week.

The average potato, which weighs in at roughly 5.3 ounces, is actually extremely nutritious! That little spud contains 45% of your daily Vitamin C requirement, 620 mg of potassium, as well as thiamin, riboflavin, folate, magnesium, phosphorous, iron, and zinc.

There is no fat whatsoever, and a mere 100 calories. (Potatoes are the ultimate low-calorie food!) And, just like all vegan foods, it also contains no cholesterol. Take THAT coronary heart disease!

I found this wealth of nutrition information at Potatoes.com, where I also learned, "Despite the popular notion, the majority of nutrients are not found in the skin, but in the potato itself." Good to know for those people MY HUSBAND who refuse to eat the skin of any type of potato.

potato peeler

A good potato peeler eliminates that issue quickly and easily. So, get yours ready and you are one step closer to a tasty home-cooked dinner!



POTATO SOUP

Ingredients:
5 medium potatoes, peeled and cubed
1 medium onion, chopped (I use a lot less, roughly 2 - 3 Tablespoons, so feel free to adjust to your family's liking!)
1 - 3 carrots, grated (Carrots add a great color and hint of flavor to this soup - omit if you really feel you must, or if you are like me - add more!)
5 Cups water
1/2 Cup non-dairy milk (I prefer rice milk, but I have used soy milk successfully in this recipe)
1 Tablespoon margarine (Earth Balance is a great vegan margarine)
dash of salt and pepper
dash of parsley (dried works just as well as fresh)
1/2 Cup shredded Cheddar cheese (vegan cheeses can be pricey, so feel free to skip the cheese)

* Cook the potatoes, onion, and carrots in water in a covered saucepan for 45 minutes over Medium to Medium-High heat. (You want it hot, but you don't want a mess on your stove. If your soup appears watery after 45 minutes, you don't have it quite hot enough - turn the heat up and cook a bit longer.)
* Stir in the remaining ingredients, except cheese. Simmer for 15 minutes.
* Stir in cheese. Heat just long enough to warm up the cheese, stirring constantly.

This is a family favorite in our household. We sometimes top it with a handful of oyster crackers or even a scoop of tofu sour cream. Or more parsley. Or more cheese. Either way, it is a quick family dinner that practically cooks itself.