Low Fat Potato Soup Ii Recipes

CREAMY LOW-FAT POTATO SOUP

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!

HEALTHY POTATO SOUP

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.

LOW-FAT POTATO SOUP

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.

CREAMY POTATO SOUP (LOW-FAT/HEART-HEALTHY)

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.

LOW-FAT POTATO AND LEEK SOUP

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.

SLOW COOKER LOADED POTATO SOUP

Steps:

• Combine potatoes, chicken stock, onion, salt, and pepper in a slow cooker. Cook on High until potatoes are tender, about 4 hours.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and wipe out most of the grease from the skillet.
• Puree potatoes in the slow cooker with an immersion blender until smooth. Add 1/2 cup Cheddar cheese and 1/2 of the cooked bacon, set temperature to Low, and cook for 1 to 2 hours.
• Melt butter in the skillet over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add heavy cream and sour cream and whisk until thickened. Pour into the slow cooker and cook on Low for 1 more hour.
• Ladle into bowls and garnish with remaining bacon, remaining Cheddar, sour cream, and scallions.

LOW FAT POTATO LEEK SOUP

Steps:

• 1. Get a big pot that will fit all the ingredients and warm butter or margarine on medium heat till it melts.
• 2. Toss in the leeks and stir fry on medium for 5 minutes.
• 3. Add in the potato cubes and stir fry on medium for another 5 minutes.
• 4. Add in the broth and bring to a boil on high heat while slowly stirring, then immediately reduce to medium low and allow to simmer for 15 minutes or until the potato cubes are just tender.
• 5. Reduce heat to very low so the soup does not cool off.
• 6. Scoop 50% of the soup with potato cubes into blender and puree.
• 7. Put the pureed soup back in the pot and stir.
• 8. Add in the dill, marjoram, salt and pepper.
• 9. Simmer until ready to serve or put in jars for preserving. (you must use a pressure cooker - 10lbs @ 45 minutes).
• 10. When serving you can garnish with crumbled bacon or chopped dill.