Low Fat Potato Soup Ii Recipes

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LOW-FAT POTATO SOUP



Low-Fat Potato Soup image

"My husband usually doesn't care for low-fat dishes," notes Natalie Warf of Spring Lake, North Carolina. "So after finishing a bowl of this rich-tasting soup, he was surprised to learn that it's very low in fat."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 8

1-3/4 cups diced peeled potatoes
1 medium onion, chopped
1/4 cup chopped celery
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/8 teaspoon pepper
3 tablespoons cornstarch
1 can (12 ounces) fat-free evaporated milk, divided
1 cup shredded reduced-fat cheddar cheese

Steps:

  • In a large saucepan, combine the potatoes, onion, celery, broth and pepper. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 15-18 minutes. , Combine cornstarch and 1/4 cup milk until smooth; stir into potato mixture. Add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted.

Nutrition Facts : Calories 178 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 274mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges

CHEESY POTATO SOUP II



Cheesy Potato Soup II image

A simple, cheesy potato soup. This soup takes less than an hour to make. You can break up the potatoes with a fork if you want a thicker soup.

Provided by Joan Zaffary

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 50m

Yield 9

Number Of Ingredients 9

6 tablespoons unsalted butter
1 ½ cups chopped onions
1 ½ cups chopped celery
4 cups water
8 potatoes, peeled and cubed
15 slices American cheese - broken into pieces
4 tablespoons all-purpose flour
2 ⅓ cups milk
2 tablespoons chopped fresh parsley

Steps:

  • Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender.
  • Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
  • In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.

Nutrition Facts : Calories 449.3 calories, Carbohydrate 42.6 g, Cholesterol 69.8 mg, Fat 24 g, Fiber 5 g, Protein 17.3 g, SaturatedFat 15 g, Sodium 759.5 mg, Sugar 6.1 g

CREAMY LOW-FAT POTATO SOUP



Creamy Low-Fat Potato Soup image

Make and share this Creamy Low-Fat Potato Soup recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 large potatoes, peeled and diced
1 medium onion, chopped
1 stalk celery, diced
cayenne pepper (to taste)
1/2 teaspoon garlic powder (or to taste)
2 -4 teaspoons chicken bouillon powder (or to taste)
1 (14 1/2 ounce) can reduced-fat chicken broth
3 tablespoons cornstarch
1 (12 ounce) can fat-free evaporated milk, divided (can use fat-free half and half)
1 cup shredded reduced-fat cheddar cheese
fresh ground black pepper (to taste)
salt (to taste) (optional)

Steps:

  • In a saucepan combine the cubed potatoes with onion, celery, cayenne, garlic powder and bouillon powder and chicken broth (start with 2 teaspoon bouillon powder) bring to a simmer over medium heat.
  • Reduce heat cover and simmer for about 20 minutes or until veggies are tender (at this point you may add in more bouillon powder if desired).
  • In a small bowl whisk together 1/4 cup evaporated milk with 3 tablespoons cornstarch until smooth; stir into the simmering broth mixing constantly.
  • Add in the remaining evaporated milk; bring back to a boil, reduce heat to low and simmer for about 3-5 minutes or until bubbly and thickened.
  • Remove from heat season with black pepper and salt if desired, then stir in the shredded cheese.
  • Delicious!

Nutrition Facts : Calories 248.6, Fat 0.5, SaturatedFat 0.2, Cholesterol 3.6, Sodium 305, Carbohydrate 51, Fiber 4.7, Sugar 12.8, Protein 10.8

CREAMY POTATO SOUP (LOW-FAT/HEART-HEALTHY)



Creamy Potato Soup (Low-Fat/Heart-Healthy) image

Make and share this Creamy Potato Soup (Low-Fat/Heart-Healthy) recipe from Food.com.

Provided by IrishEyes.NYC

Categories     Potato

Time 30m

Yield 8 bowls, 8 serving(s)

Number Of Ingredients 9

5 cups low-sodium low-fat vegetable broth, divided
4 potatoes, peeled and diced
20 ounces frozen cauliflower
1/2 cup onion, chopped
1 1/2 cups nonfat milk, divided
1/3 cup brown rice flour
1/2 cup sharp cheddar cheese, shredded
4 slices cooked drained & crumbled turkey bacon (low-sodium)
ground black pepper

Steps:

  • Pour 4 cups vegetable broth into large pot; add potatoes; bring to a boil and simmer until fork-tender; drain and slightly mash potatoes; reserve broth.
  • Pour remaining 1 cup vegetable broth into medium pot; add cauliflower and onions; bring to a boil and simmer until very soft.
  • Scoop cauliflower mixture into blender and process until smooth. Add reserved broth from cooked potatoes if necessary.
  • Blend 1/2 cup milk with brown rice flour in a bowl with a fork; set aside. Pour pureed cauliflower and remaining 1 cup milk into medium pot. Heat until warmed through, then slowly whisk in milk/rice flour mixture.
  • Continue whisking while heating until soup base thickens. Add reserved potatoes (and remaining broth if needed); heat until thickened and bubbly.
  • Serve soup into bowls garnished with 1 Tbs. shredded cheese and 1/2 slice prepared turkey bacon.

Nutrition Facts : Calories 188.5, Fat 4.3, SaturatedFat 2, Cholesterol 14.6, Sodium 172.4, Carbohydrate 30.4, Fiber 4.5, Sugar 5.4, Protein 8.5

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