"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."
Low-Fat Potato Soup
Low-Fat Potato Soup
Prep Time
30 min
Yield
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 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 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
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.
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