Low Fat Potato Soup Ii Recipes

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HEALTHY POTATO SOUP



Healthy Potato Soup image

Healthy Potato Soup is total comfort food! Paleo, Whole30 + vegan, this easy creamy potato soup can be made on the stove, in the slow cooker or instant pot.

Provided by The Clean Eating Couple

Categories     Main Course

Time 45m

Number Of Ingredients 11

2 tablespoons olive oil
1 cup onions (diced)
1 cup carrots (diced)
½ cup celery (diced)
4 cups potatoes (peeled and chopped into 1 inch pieces (about 1 lb or 5-6 medium sized potatoes))
4 cups vegetable broth
1 teaspoon garlic powder
1 teaspoon fresh rosemary (chopped finely)
½ teaspoon salt
½ teaspoon pepper
2 cups milk of choice

Steps:

  • Set the Instant Pot to sauté mode for 15 minutes. Heat olive oil. While oil is heating, chop veggies.
  • Sauté onions, carrots, and celery until onions are translucent. Turn off sauté mode. Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will get a burn notice during cooking.
  • Pour in remaining ingredients, except milk.
  • Set the Instant Pot to sealing, pressure cook for 10 minutes on high pressure. It will take about 10 minutes for the pot to come to pressure before it starts to count down.
  • Manually release pressure when timer goes off.
  • Stir in milk. Use an immersion blender or regular blender to make the soup smooth. Serve with your favorite toppings like bacon, chives or cheese.
  • In a sauté pan, heat olive oil. While oil is heating, chop veggies.
  • Sauté onions, carrots, and celery until onions are translucent, about 10 minutes. (This step is optional, but adds flavor)
  • Add all ingredients into the crockpot, except milk.
  • Set the crockpot to cook for 6 hours on high, or 8 hours on low.
  • Once cooked, stir in milk. Use an immersion blender or regular blender to make the soup smooth. Serve with your favorite toppings like bacon, chives or cheese.
  • In a large pot, heat olive oil. While oil is heating, chop veggies.
  • Sauté onions, carrots, and celery until onions are translucent, about 10 minutes
  • Add all remaining ingredients, except milk.
  • Bring the soup to a boil. Allow it to boil for 30 minutes, or until your potatoes are fork tender.
  • Once cooked, stir in milk. Use an immersion blender or regular blender to make the soup smooth. Serve with your favorite toppings like bacon, chives or cheese.

Nutrition Facts : ServingSize 1.5 cups, Calories 287 kcal, Carbohydrate 48 g, Protein 6 g, Fat 9 g, SaturatedFat 1 g, Sodium 388 mg, Fiber 7 g, Sugar 7 g

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 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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