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Low-Fat Potato Soup Recipe

"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."

This recipe is:

Quick

Diabetic Friendly

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Low-Fat Potato Soup Recipe

Prep/Total Time: 30 min.

Yield: 5 Servings

30 30

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.

Originally published as Low-Fat Potato Soup in Taste of Home February/March 2000, p17

Chopping Onions

I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia

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Reviews for Low-Fat Potato Soup

Low-Fat Potato Soup

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Reviewed on Apr. 13, 2013 by shelton463

No one would ever guess this was low in fat and calories, it is that good! I sauteed the onions & celery in a little bit of light butter for a few minutes, then added the potatoes and broth and continued on with the recipe. I used 2% sharp cheddar cheese and garnished the top with sliced scallions and a couple of slices of crispy bacon. Divine! Hubby said it was the best potato soup ever....10 stars from us!

Reviewed on Jan. 11, 2013 by Italiangirl40

This was super good, quick, and easy.

Reviewed on Dec. 07, 2012 by gerishaeffer

I used a 32oz. container of fat free broth and doubled the veggies. Also used 1 cup of Colby Jack cheese instead of reduce fat cheddar. I also used Lawreys seasoning pepper and garlic powder.

Reviewed on Nov. 26, 2012 by loveof3

Loves the soup. My picky husband and son loved it. So this recipe is a keeper!

Reviewed on Oct. 09, 2012 by lisagriffith

First time I've made potato soup and this tasted perfect. Ill never use any other recipe.

Reviewed on Aug. 24, 2011 by AndrewMom

This is really good but needs salt. We eat extremely low fat and this is a keeper. I added more salt and pepper and doubled the recipe. Next time I will not double the cornstarch or add more broth.

Reviewed on Jan. 12, 2011 by Jennifer-Wisconsin

I doubled the recipe and served to my mom, dad, kids and very fussy husband. Don't tell the guys it's low fat, they never knew. I added a few scallions and a small spinkle of bacon pieces to satisfy their need for meat.

Reviewed on Nov. 30, 2010 by ainsleyandmatthewmom

Yummy!!! I went a step further and added some sliced green onions and a little bit crispy crumbled bacon on top right before serving. Absolutely wonderful!