Creamy Potato Soup Low Fat Heart Healthy 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

HEALTHIER DELICIOUS HAM AND POTATO SOUP



Healthier Delicious Ham and Potato Soup image

This soup was great, so creamy. I add some carrots and green beans to it and it has a little more fiber and a little more heartiness to it.

Provided by MakeItHealthy

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

Time 45m

Yield 8

Number Of Ingredients 12

3 ½ cups peeled and diced potatoes
½ cup chopped carrots
½ cup chopped green beans
⅓ cup diced celery
⅓ cup finely chopped onion
¾ cup diced cooked ham
3 ¼ cups water
2 tablespoons chicken bouillon granules
1 teaspoon ground white pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups nonfat milk

Steps:

  • Combine potatoes, carrots, green beans, celery, onion, ham, and water in a stockpot. Bring to a boil and cook over medium heat until potatoes are tender, 10 to 15 minutes. Stir in chicken bouillon and pepper.
  • Melt butter in a separate saucepan over medium-low heat. Whisk in flour with a with fork and cook, stirring constantly, until thick, about 1 minute. Slowly stir in milk so lumps do not form until all of the milk has been added. Continue stirring until thick, 4 to 5 minutes.
  • Pour the milk mixture into stockpot and cook soup until heated through, about 5 minutes. Serve immediately.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 20.9 g, Cholesterol 27.4 mg, Fat 9.8 g, Fiber 2.4 g, Protein 6.7 g, SaturatedFat 5.5 g, Sodium 281.1 mg, Sugar 4.5 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

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

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



Creamy Potato Soup image

This is one of my favorite recipes that uses wholesome milk-an important product we produce on our dairy farm. It's rich and delicious...even the kids gobble it up!-Janis Plagerman, Ephrata, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 10 servings (2-3/4 quarts).

Number Of Ingredients 11

7 medium potatoes, peeled and cubed
2 celery ribs, diced
1 medium onion, chopped
1 quart water
4 teaspoons chicken bouillon granules
1/4 cup butter
1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
1 quart milk
Sour cream and shredded cheddar cheese, optional

Steps:

  • In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside. , In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.

Nutrition Facts : Calories 208 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 912mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.

CREAMY POTATO SOUP



Creamy Potato Soup image

This is an incredibly delicious soup. I recommend you serve it with fresh warm bread, they taste so great together.

Provided by Lisa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Yield 6

Number Of Ingredients 12

4 slices bacon
3 potatoes, peeled and chopped
1 onion, chopped
1 carrot, chopped
1 cup chopped celery
water to cover
4 cups milk
2 teaspoons salt
1 teaspoon ground black pepper
1 cup sour cream
2 tablespoons all-purpose flour
2 teaspoons paprika

Steps:

  • In a large saucepan cook bacon until crisp. Set bacon aside, along with 3 tablespoons of bacon drippings.
  • Add potatoes, onion, carrot and celery to drippings. Add enough water to cover vegetables and cook over low heat until tender, stirring occasionally.
  • Stir in milk, salt and pepper. Bring to a boil.
  • In separate bowl, stir together sour cream, flour and paprika. Gradually stir 1 cup of hot soup mixture into sour cream mixture.
  • Pour sour cream mixture into soup mixture. Cook until small bubbles break soups service. Top with chopped bacon pieces.

Nutrition Facts : Calories 358.1 calories, Carbohydrate 33.9 g, Cholesterol 42.6 mg, Fat 20 g, Fiber 3.7 g, Protein 11.7 g, SaturatedFat 9.9 g, Sodium 1048.3 mg, Sugar 10.2 g

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