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
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.
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
Grandma's Cream of Potato Soup Recipe
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