Many are surprised to learn that this is low fat potato soup. It is creamy and rich tasting enough to fool anyone!
1-3/4 cup diced peeled potatoes
1 medium onion, chopped
1/4 cup chopped celery
1 14-1/2-ounce can low-sodium chicken broth
1/8 teaspoon black pepper
3 tablespoons cornstarch
1 12-ounce can evaporated skim milk, divided
1 cup shredded reduced-fat Cheddar cheese
4 ounces cooked pasta shells (optional)
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. Add cooked pasta, if using. 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.
Serving size: 1 serving
Calories: 178; Total Fat: 2g; Cholesterol: 9mg; Sodium: 274mg; Carbohydrates: 26g Protein: 14g; Fiber: 2g
Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable
Did you know?
Vichyssoise, a cold potato soup, was invented when King Louis XV of France was so worried about being poisoned that he had a number of his servants taste his food before he ate it. As they passed the soup around, it got cold by the time it reached him. He liked it so much that way that he had it served cold thereafter.
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