Low-Fat potato Soup

By apanda

  • 1-3/4 cups diced potatoes

  • 1 medium onion, grated

  • 1/4 cup chopped celery

  • 1 can (14.5 oz)low-sodium chicken broth

  • 1/8 tsp pepper

  • 3 Tbsp cornstarch

  • 1 can (12 oz) evaporated skim-milk, divided

  • 1 cup (4 oz) shredded reduced-fat cheddar cheese

  1. In a large saucepan, combine the potatoes, onion, celery, broth and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until vegetables are tender. 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 heat. Stir in cheese until melted.

Nutritional Facts

Nutritional analysis
One serving equals
178 calories
274 mg sodium
9 mg cholesterol
26 gm carbohydrate
14 gm protein
2 gm fat
2 gm fiber
Diabetic exchanges
1-1/2 starch
1 lean meat
1 vegetable

lunch soup dinner calcium gluten free

3 replies

apanda 2008-09-29 10:10:14 -0500 Report

I'm so glad you enjoy it as much as I do! I am a soup lover too and work hard at getting the carb count down without losing the flavor. :) Thanks for the good review.

JaxBehrDad 2008-09-29 02:16:36 -0500 Report

the reason I make it so infrequently is because I thought I could not have it. Now with your recipe, I CAN

JaxBehrDad 2008-09-29 02:15:33 -0500 Report

I am a potato soup lover. I make it about every six WEEKS or so. I tried this recipe. I love it. Now I can have it more often. Thank you
JaxBehrDad (Potato Soup Lover)