Creamy Low Fat Potato Soup Recipes

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CREAMY POTATO SOUP (LOW-FAT/HEART-HEALTHY)



Creamy Potato Soup (Low-Fat/Heart-Healthy) image

Make and share this Creamy Potato Soup (Low-Fat/Heart-Healthy) recipe from Food.com.

Provided by IrishEyes.NYC

Categories     Potato

Time 30m

Yield 8 bowls, 8 serving(s)

Number Of Ingredients 9

5 cups low-sodium low-fat vegetable broth, divided
4 potatoes, peeled and diced
20 ounces frozen cauliflower
1/2 cup onion, chopped
1 1/2 cups nonfat milk, divided
1/3 cup brown rice flour
1/2 cup sharp cheddar cheese, shredded
4 slices cooked drained & crumbled turkey bacon (low-sodium)
ground black pepper

Steps:

  • Pour 4 cups vegetable broth into large pot; add potatoes; bring to a boil and simmer until fork-tender; drain and slightly mash potatoes; reserve broth.
  • Pour remaining 1 cup vegetable broth into medium pot; add cauliflower and onions; bring to a boil and simmer until very soft.
  • Scoop cauliflower mixture into blender and process until smooth. Add reserved broth from cooked potatoes if necessary.
  • Blend 1/2 cup milk with brown rice flour in a bowl with a fork; set aside. Pour pureed cauliflower and remaining 1 cup milk into medium pot. Heat until warmed through, then slowly whisk in milk/rice flour mixture.
  • Continue whisking while heating until soup base thickens. Add reserved potatoes (and remaining broth if needed); heat until thickened and bubbly.
  • Serve soup into bowls garnished with 1 Tbs. shredded cheese and 1/2 slice prepared turkey bacon.

Nutrition Facts : Calories 188.5, Fat 4.3, SaturatedFat 2, Cholesterol 14.6, Sodium 172.4, Carbohydrate 30.4, Fiber 4.5, Sugar 5.4, Protein 8.5

LOW-FAT POTATO SOUP



Low-Fat Potato Soup 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

Time 30m

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, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 274mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges

CREAMY LOW-FAT POTATO SOUP



Creamy Low-Fat Potato Soup image

Make and share this Creamy Low-Fat Potato Soup recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 large potatoes, peeled and diced
1 medium onion, chopped
1 stalk celery, diced
cayenne pepper (to taste)
1/2 teaspoon garlic powder (or to taste)
2 -4 teaspoons chicken bouillon powder (or to taste)
1 (14 1/2 ounce) can reduced-fat chicken broth
3 tablespoons cornstarch
1 (12 ounce) can fat-free evaporated milk, divided (can use fat-free half and half)
1 cup shredded reduced-fat cheddar cheese
fresh ground black pepper (to taste)
salt (to taste) (optional)

Steps:

  • In a saucepan combine the cubed potatoes with onion, celery, cayenne, garlic powder and bouillon powder and chicken broth (start with 2 teaspoon bouillon powder) bring to a simmer over medium heat.
  • Reduce heat cover and simmer for about 20 minutes or until veggies are tender (at this point you may add in more bouillon powder if desired).
  • In a small bowl whisk together 1/4 cup evaporated milk with 3 tablespoons cornstarch until smooth; stir into the simmering broth mixing constantly.
  • Add in the remaining evaporated milk; bring back to a boil, reduce heat to low and simmer for about 3-5 minutes or until bubbly and thickened.
  • Remove from heat season with black pepper and salt if desired, then stir in the shredded cheese.
  • Delicious!

Nutrition Facts : Calories 248.6, Fat 0.5, SaturatedFat 0.2, Cholesterol 3.6, Sodium 305, Carbohydrate 51, Fiber 4.7, Sugar 12.8, Protein 10.8

THICK AND CREAMY LOW-FAT CREAM OF POTATO SOUP



Thick and Creamy Low-Fat Cream of Potato Soup image

This is SO GOOD and tastes completely sinful, but it's not! Very low fat, but so thick and creamy thanks to the evaporated milk (thick like cream, but fat free) and instant potatoes. I usually make this in my crockpot, but it can be done on the stove top as well (simmer for about an hour).

Provided by Robyns Cookin

Categories     Low Protein

Time 8h15m

Yield 10 , 10 serving(s)

Number Of Ingredients 13

4 medium potatoes, cubed with skins on
1 yellow onion, diced
1 carrot, diced
1 stalk celery, diced
3 1/4 cups water
4 chicken bouillon cubes
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of celery soup
1 tablespoon dried parsley
2 tablespoons margarine
1 (13 ounce) can fat-free evaporated milk
4 ounces instant mashed potatoes
chopped green onion, shredded cheddar cheese, and bacon pieces for topping (optional)

Steps:

  • Place the veggies, water, bouillon, cream soups, parsley, and margarine into the crock pot.
  • Cover and cook on low for 8 hours.
  • During the last hour, stir in the evaporated milk and the instant potatoes.
  • To serve, garnish each bowl with the green onion, cheese, and bacon, if desired.

LOW-FAT LOADED BAKED POTATO SOUP



Low-Fat Loaded Baked Potato Soup image

A version of Baked Potato Soup to cut out some of the fat and calories. Comfort food and crock pot easy!

Provided by Caroline Cooks

Categories     Potato

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 11

3 large baking potatoes, peel and cut into 1/2-inch dice
1/2 large yellow onion, chopped
2 (10 3/4 ounce) cans low-sodium low-fat chicken broth
1/8 cup margarine
1 teaspoon salt (to taste)
1/2 teaspoon white pepper
3/4 cup fat-free half-and-half
3/4 cup low-fat sharp cheddar cheese, shredded
2 tablespoons fresh chives, chopped
4 ounces low-fat sour cream
3 slices turkey bacon, cooked and crumbled

Steps:

  • Combine first six ingredients in a slow cooker.
  • Cover and cook on HIGH for 4 hours or LOW for 8 hours,until potatoes are tender.
  • Remove 1 cup of mixture and mash potatoes; return to cooker.
  • Add Half and Half, cheese, and chives; mix well.
  • Heat thoroughly.
  • To serve: Top with dollop of sour cream, sprinkles of cooked bacon and more cheese, if desired.

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