POTATO SOUP FROM SCRATCH RECIPES

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LOW-FAT POTATO SOUP RECIPE: HOW TO MAKE IT



Low-Fat Potato Soup Recipe: How to Make It image

"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."

Provided by Taste of Home

Categories     Lunch

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 5 servings.

Number Of Ingredients 8

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

Steps:

  • In a large saucepan, combine the potatoes, onion, celery, broth and pepper. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 15-18 minutes. , 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.

Nutrition Facts : Calories 178 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 9mg cholesterol, SodiumContent 274mg sodium, CarbohydrateContent 26g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 14g protein. Diabetic Exchanges 2 starch

CLASSIC POTATO LEEK SOUP - SKINNYTASTE



Classic Potato Leek Soup - Skinnytaste image

Cozy and comforting, Potato Leek Soup combines potatoes, leeks and broth for a simple homemade soup the whole family will love!

Provided by Gina

Categories     Dinner    Side Dish    Soup

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 8

4 medium leeks (dark green stems removed)
1/2 large white onion (chopped)
2 medium russet potatoes (peeled and cut into cubes)
1 tablespoon flour (use AP gluten free flour for GF)
1 tbsp butter
4 cups chicken stock (use vegetable broth for vegetarians)
1/2 cup 2% milk
salt and fresh pepper

Steps:

  • Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.
  • In a medium soup pot, melt butter and add flour on low flame.
  • Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.
  • Add chicken stock, leeks, onion, potatoes and bring to a boil.
  • Cover and simmer on low for about 20-25 minutes, until potatoes are soft.
  • Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste.
  • Serve immediately.

Nutrition Facts : ServingSize 1 -1/2 cup, Calories 133 kcal, CarbohydrateContent 23.5 g, ProteinContent 4.5 g, FatContent 2.5 g, SaturatedFatContent 1.5 g, CholesterolContent 7 mg, SodiumContent 416 mg, FiberContent 3 g, SugarContent 5 g

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