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Low-Fat Potato Soup Recipe

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4.5 14 16
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"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

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

Nutritional Facts

1 cup: 178 calories, 2g fat (0 saturated fat), 9mg cholesterol, 274mg sodium, 26g carbohydrate (0 sugars, 0 fiber), 14g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat.

Directions

  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

AVERAGE RATING
(16)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Joanmrd User ID: 7385960 244586
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."

MY REVIEW
smash121 User ID: 8562481 234234
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!"

MY REVIEW
mcarwins User ID: 8398102 227318
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."

MY REVIEW
Clinery User ID: 8259480 220564
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."

MY REVIEW
sieburgp User ID: 7301440 76304
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"

MY REVIEW
shelton463 User ID: 164053 51598
Reviewed Apr. 13, 2013

"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!"

MY REVIEW
Italiangirl40 User ID: 7082445 27405
Reviewed Jan. 11, 2013

"This was super good, quick, and easy."

MY REVIEW
gerishaeffer User ID: 6513868 76302
Reviewed Dec. 7, 2012

"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."

MY REVIEW
loveof3 User ID: 6993288 22307
Reviewed Nov. 26, 2012

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

MY REVIEW
lisagriffith User ID: 6907808 27403
Reviewed Oct. 9, 2012

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

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