Low Points Potato Soup Recipes

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

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

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

LOW POINTS POTATO SOUP

Low Points Potato Soup image

I got this recipe at a Weight Watchers meeting several years ago. It's 2 points per serving and is EASY to make. I often add frozen corn and sliced fresh carrots. Ham and cheese (such as Velveeta) are also yummy, but be sure to count the extra points if you add them! Prep time does not include the time needed to cut up the extra ingredients.

Provided by JackieT78

Categories Potato

Time 35m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

1 (28 ounce) bag o'brien frozen potatoes (hash browns with peppers and onions)
4 (14 ounce) cans 99% fat-free chicken broth
1 (2 3/4 ounce) package fat free country gravy mix
1/4 cup cold water

Steps:

Put frozen hash browns in a large pot. (I use a 4 quart stock pot.).
Add chicken broth. (This is when I add the extra veggies and/or ham.).
Bring to a boil, reduce heat, cover, and simmer 30 - 45 minutes.
Combine gravy mix with the cold water. Mix until smooth.
Stir gravy mix into soup.
Cook, stirring, until thickened. How thick depends on your personal preference.
If desired, add cheese to each serving. (Remember to count those extra points!).

Nutrition Facts : Calories 83.3, Fat 0.5, Sodium 844.6, Carbohydrate 17.6, Fiber 1.9, Sugar 0.3, Protein 2.9

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