Low Fat Potato Soup 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!

LOW-FAT LOADED BAKED POTATO SOUP

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 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.

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.