- 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 shredded reduced-fat cheddar cheese
- 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.
Reviews forLow-Fat Potato Soup
"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 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!"
"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."
"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."
"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"
"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!"
"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."
"Loves the soup. My picky husband and son loved it. So this recipe is a keeper!"
"First time I've made potato soup and this tasted perfect. Ill never use any other recipe."