Show Subscription Form

Low-Fat Potato Soup Recipe

Read Reviews
4.5 14
Publisher Photo
"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."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 5 servings


  • 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

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.


  1. 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.
  2. 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.
Originally published as Low-Fat Potato Soup in Taste of Home February/March 2000, p17

Reviews for Low-Fat Potato Soup

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Feb. 27, 2016

"Good recipe. I used Fit & Active sharp cheddar made with 2% milk. It has 6 g total fat (4 g saturated fat) per 1/4 cup, which is one ounce weight. This works out to 4 grams fat per one cup serving. I also used skim milk rather than evaporated because I was trying to use it up. I sprinkled a little paprika on top."

Reviewed Oct. 9, 2015

"My husband is very picky about potato soup because it's his favorite kind of soup.. he orders it everywhere he can. He loves all things unhealthy and rejects most things healthy unfortunately (we are opposites in that regard)... but this soup was a winner for both of us! I did not add celery but followed the rest of the recipe almost to a T. Here were my variations: 1) I realized later was that my evaporated milk was not fat-free- it was 2g fat per serving which totaled 24g fat in the 12oz can. 2) I did find potato starch and used that instead of corn starch (I could not find corn starch!), but this seemed to make sense. I, too, used 2% sharp cheddar cheese like another reviewer. I did use the full cup of cheese.

I even doubled (eh, almost tripled) the recipe (so in actuality, I used almost 3 cups of cheese). With a touch of garlic salt at the end (which can be adjusted to individual servings), this was a big hit and I'm adding it to my repertoire. I would try it with the fat-free evaporated milk next time, and I do not think it would make a huge difference. My soup was very thick and creamy!"

Reviewed Jun. 2, 2015

"I thought with the addition of celery and onions that this potato soup would be good. However, it did not have any flavor, and the addition of extra salt and pepper did not help. As much as I appreciate a good low fat soup, this did not fit the profile for me. Totally without flavor, and I think the addition of cornstarch was part of the problem."

Reviewed Feb. 15, 2015

"The recipe calls for 1 cup of cheese (4 ounces.) 1 cup equals 8 ounces. Therefore, I am thinking you only need 1/2 a cup of cheese."

Reviewed Jan. 8, 2014

"Tripled the recipe as I had a lot of potatoes on hand. Only had one can of evaporated milk, so added 1/2 c half half (there goes low fat) and 2 1/4 c skim milk . I also chopped up some carrots and sauteed carrots, celery, onion and 2 garlic cloves in little bit of butter, before adding broth and potatoes and milk. Used low fat cheddar cheese - it was very good"

Loading Image