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1 of

Low-Fat Potato Soup

By: Natalie Warf

"'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.'"

Rate/Review | Read Reviews (41)

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Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 servings

Ingredients

1 3/4 cups diced peeled potatoes
1 medium onion, chopped
1/4 cup chopped celery
1 (14.5 ounce) can reduced-sodium chicken broth
1/8 teaspoon pepper
3 tablespoons cornstarch
1 (12 fluid ounce) can evaporated fat-free milk, divided
1 cup shredded reduced-fat Cheddar cheese

Directions

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.

Footnotes

Nutritional Analysis: One serving 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: 1-1/2 starch, 1 lean meat, 1 vegetable.