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Chunky Pepper Potato Soup Recipe

Chunky Pepper Potato Soup Recipe

This is our favorite vegetable soup recipe. I got it from a friend and made some changes to make it lighter. It is quick, colorful and satisfying—and you would never know it's low-fat! —Denise Mayer, Modesto, California
TOTAL TIME: Prep: 20 min. Cook: 35 min. YIELD:8 servings


  • 1/2 cup chopped onion
  • 4 medium potatoes, cubed
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium sweet yellow pepper, chopped
  • 2 cups reduced-sodium chicken broth or vegetable broth
  • 3 cups 1% milk, divided
  • 1/4 cup cornstarch
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper


  • 1. In a large saucepan coated with cooking spray, cook onion until tender. Stir in the potatoes, peppers and broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
  • 2. Stir in 2-1/2 cups milk. Combine cornstarch and remaining milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the salt, pepper and cayenne. Yield: 8 servings (2 quarts).

Nutritional Facts

1 cup equals 158 calories, 1 g fat (1 g saturated fat), 4 mg cholesterol, 504 mg sodium, 31 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 vegetable.