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

A Healthy Comfort Food Recipe

This recipe is one of our family favorites and I have been making it since I first started learning to cook as a newlywed.  I am even able to to sneak whole grain pasta and (gasp!) mushrooms past my two picky pants and they love it!  So if you are wondering what to do with all of that leftover turkey after Thanksgiving, here is a perfect recipe!

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Turkey Tetrazzini

From: Recipes For Life Healthy Choice Cookbook

Ingredients:

8 oz. uncooked spaghetti, broken into 2-inch lengths (As you can see in the photo, I didn’t have spaghetti on hand the night I made it, so I improvised and used the whole wheat curly noodles which the girls thought were fun!)

1/4 cup margarine, divided (I don’t typically use margarine in recipes so I use butter for this-a little less than what is called for)

1 cup sliced fresh mushrooms

1 stalk celery, sliced (1/2 cup)

1 clove garlic, minced

3 tablespoons all-purpose flour (you could also use whole wheat white for a little more fiber)

2 1/2 cups skim milk

1/4 teaspoon salt

1/4 to 1/2 teaspoon pepper

1 1/2 cups cubed fully cooked turkey breast or lean ham (I have even used chicken) (3/4 inch cubes-I had the deli slice 1/2-3/4 pounds of lunch meat one inch thick and then I cubed it.)

1/3 cup low-fat Swiss cheese (sometimes I use a little more than 1/3 cup-we love cheese!)

1 jar (2 oz.) sliced pimiento, drained (I have never used this in my recipe, but it would give it some nice color).

8 servings

1. Prepare spaghetti as directed on package.  Rinse and drain.  Set aside.

2. Heat oven to 350 degrees F.  In 2-quart saucepan, combine 1 tablespoon margarine/butter, the mushrooms, celery and garlic.  Cook over medium heat for 5 to 7 minutes, or until celery is tender-crisp, stirring occasionally.  Stir in remaining 3 tablespoons margarine/butter until melted.  Stir in flour.  Cook for 30 seconds to 1 minute, or until mixture bubbles.

3.Blend in milk, salt and pepper.  Cook over medium heat for 10 minutes, stirring frequently.  Reduce heat to low and cook for 2 to 5 minutes longer, or until sauce thickens and bubbles, stirring occasionally.  In 2-quart casserole, combine sauce, spaghetti and remaining ingredients.  Bake for 30 to 35 minutes, or until hot.

Serving Size: 1 cup

Calories: 241

Total Fat: 7 g

Sodium: 212 mg

Total Carbohydrate 27 g

Dietary Fiber 2 g

Sugars 5 g

Protein 16 g

I hope you enjoy this recipe as much as our family does!

~Blessings,

Jen