Low Fat Potato Soup With Chives Recipes

CREAMY POTATO AND CHIVES SOUP

Steps:

• Cook the potatoes until they are tender; set aside.
• Prepare roux: melt the butter in a small saucepan over medium heat.
• Gradually whisk in the flour until it is well combined.
• Cook over medium heat, stirring often, for about 3 to 5 minutes or until the mixture turns an almond colour and is very creamy; set aside.
• To make the soup: in large kettle, sauté the onion in oil until it is soft.
• Add the water, bay leaf, chives, chicken bouillon, seasoning salt, pepper and garlic powder; bring to a boil.
• Whisk in the milk and table cream, then the prepared roux; cook, stirring frequently, until thickened.
• Add the sour cream and potatoes.
• Simmer until soup reaches 160°F.
• Remove the bay leaf.
• Remove from the heat and serve with croutons if desired.

POTATO CHIVE SOUP

Steps:

• In a medium pan heat the olive oil and cook the garlic and chives, over low-medium heat, until soft and fragrant.
• Add the potatoes, cook few minutes.
• Add the water (just to cover the potatoes) and season with salt and pepper. Simmer for 10-12 minutes or until the potatoes are soft.
• Stir in the cream cheese (or sour cream), if using and off heat. Puree using an immersion blender until smooth and nice (Just don't puree too much as this might cause the potatoes being a bit gummy.) Add more water if necessary, to thinner up. Try and adjust the seasoning, if needed.
• Serve hot as it is or garnished with toppings of your choice. Enjoy!

LOW FAT POTATO SOUP WITH CHIVES

Steps:

• COMBINE onions, celery, broth, pepper and peeled and diced potatoes into large saucepan.
• BOIL then cover and SIMMER for 20 minutes.
• In small bowl, combine 1/4 cup of milk and cornstarch until smooth.
• COMBINE into above mixture.
• ADD remaining milk and BOIL.
• STIR constantly for about 3 minutes until thick.
• REMOVE from heat and stir in cheese.
• Allow mixture to cool slightly before putting it in a blender to make smooth.
• If necessary, reheat via stovetop or microwave 2 minutes until hot.
• TOP with chopped chives or allspice/nutmeg.
• NOTE: Amount if pepper is personal taste.
• NOTE: I mixed a tsp of a chilli recipe from the Golden Door Retreat into it (is fantastic for losing weight and tasty too; 300 grams of chilli peppers (all of it), 2 tbsp apple cider, 2 tsp tamari --- is HOT :).
• ENJOY.

LOW-FAT LOADED BAKED POTATO SOUP

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.

LOW-FAT POTATO SOUP

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.

CREAMY LOW-FAT POTATO SOUP

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!