CREAMY LOW-FAT POTATO SOUP
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
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
LOW-FAT POTATO SOUP
"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
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
HEALTHY POTATO SOUP
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
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 LOADED BAKED POTATO SOUP
A version of Baked Potato Soup to cut out some of the fat and calories. Comfort food and crock pot easy!
Provided by Caroline Cooks
Categories Potato
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine first six ingredients in a slow cooker.
- Cover and cook on HIGH for 4 hours or LOW for 8 hours,until potatoes are tender.
- Remove 1 cup of mixture and mash potatoes; return to cooker.
- Add Half and Half, cheese, and chives; mix well.
- Heat thoroughly.
- To serve: Top with dollop of sour cream, sprinkles of cooked bacon and more cheese, if desired.
LOW-FAT POTATO AND LEEK SOUP
A tasty, light potato and leek soup, good for those looking to watch what they eat!
Provided by foodcanuck
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter in a medium stockpot over medium heat. Add onions and cook, stirring frequently, until slightly translucent, about 5 minutes. Add celery and cook for 2 more minutes. Add leeks and cook, stirring frequently, until limp, 2 to 3 minutes.
- Reduce heat to medium-low and add potatoes and 3 cups water. Cook until potatoes are slightly soft, adding just enough water to keep potatoes and leeks covered, 20 to 25 minutes. Slowly add milk while stirring continuously. Add salt and pepper and cook until heated through, 5 to 10 minutes.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 29.2 g, Cholesterol 10.6 mg, Fat 2.9 g, Fiber 3.3 g, Protein 6.8 g, SaturatedFat 1.8 g, Sodium 274.4 mg, Sugar 8.4 g
LOW FAT POTATO SOUP II
Make and share this Low Fat Potato Soup II recipe from Food.com.
Provided by shelleyr
Categories Potato
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Chop onions, celery, and mushrooms and saute in in olive oil in 5-qt. pan until semi-soft. (I normally use less celery, but recipe can be changed to use whatever vegies you have on hand.).
- Add flour and stir well. Then add broth, milk, and water a little at a time so the soup does not cool too much.
- Chop potatoes and carrots and add to soup.
- Simmer until done. Season with salt, pepper, and any other desired seasonings.
Nutrition Facts : Calories 165.4, Fat 5, SaturatedFat 1.8, Cholesterol 8.5, Sodium 195, Carbohydrate 25.4, Fiber 3.2, Sugar 2.7, Protein 5.8
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SKINNY CROCKPOT LOADED POTATO SOUP - THE CHUNKY CHEF
From thechunkychef.com
5/5 (24)Total Time 6 hrs 15 minsCategory Entree, Main Course, SoupCalories 299 per serving
- To a 4 quart or larger slow cooker, add bacon, potatoes, onion and chicken stock and stir to combine. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours, until potatoes are very tender.
- Combine evaporated milk and cornstarch, whisking to combine until no lumps remain. The last 30 minutes of cooking, add cream cheese, cornstarch/milk mixture, shredded cheddar, salt, pepper and celery seed. Stir to combine, cover and continue cooking 30 minutes.
- Remove lid and mash about half of the potatoes with a potato masher to thicken the soup up even more.
- Serve garnished with any of the toppings. Leftovers can be refrigerated in an airtight container for 3-4 days.
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