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."
SERVINGS
|
5
|
CATEGORY
|
Low Fat
|
PREP |
30 min. |
TOTAL
|
30 min.
|
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.