Low-Fat Potato Soup Recipe

These cold winter days have had me on the search for some healthy alternatives to classic “comfort food” recipes. I did a search for potato soup and found this recipe.  It was a hit with the whole family, which hardly ever happens!  It was rich, creamy and very filling!  I doubled the recipe and it was enough for two dinners for my family of four.

The first time I made it, I did not have fat-free evaporated milk, so I used whole. I was curious if it would taste the same using  fat free.  The second time I made it, I used 2%  evaporated milk, which did not affect the taste at all. It still got a thumbs up from the family.  Next time, I will go for the fat free version.  The calorie count is the same, but why not save fat grams where you can!

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Hubby chose to garnish his with soy bacon and broccoli. (I’m sure he would have preferred real ham or bacon but that was all we had on hand!)

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Low Fat Potato Soup Recipe

From: Taste of Home

Ingredients

  • 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 (4 ounces) shredded reduced-fat cheddar cheese

Directions

  • In a large saucepan, combine the potatoes, onion, celery, broth and
  • pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18
  • minutes or until vegetables are tender.
  • 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. Yield: 5 servings.
Nutritional Facts: 1 cup equals 178 calories, 2 g fat (0 saturated fat), 9 mg cholesterol, 274 mg sodium, 26 g carbohydrate, 0 fiber, 14 g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat.
© Taste of Home 2014
I hope you enjoy this recipe as much as my family!
Stay warm!
~Blessings,
Jen