Many are surprised to learn that this is low fat soup. It is creamy and rich tasting enough to fool anyone!

Ingredients:

1-3/4 cups diced peeled potatoes
1 medium onion, chopped
1/4 cup chopped celery
1 can (14-1/2 ounces) low-sodium chicken broth
1/8 teaspoon black pepper
3 tablespoons cornstarch
1 can (12 ounces) evaporated skim milk, divided
1 cup (4 ounces) 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 to 18 minutes or until the vegetables are tender.

Combine cornstarch and 1/4 cup of milk until smooth; stir into potato mixture. Add the remaining milk. Bring to a boil, cook and stir for two minutes or until thickened. Remove from the heat. Stir in the cheese until melted.

Recipe makes 5 servings Low Fat Potato Soup.

Per serving:
178 calories
274 mg sodium
9 mg cholesterol
26 g carbohydrate
14 g protein
2 g fat
2 g fiber
Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable

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