Lowfatpotatosoupwithchives Recipes

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LOW FAT POTATO SOUP WITH CHIVES

LOW fat as can be! Tasty, delicious...simply YUMMY! Inspired always be the internet? How long til someone reviews? Shall we make a bet?

Provided by mickeydownunder

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9



Low Fat Potato Soup With Chives image

Steps:

  • COMBINE onions, celery, broth, pepper and peeled and diced potatoes into large saucepan.
  • BOIL then cover and SIMMER for 20 minutes.
  • In small bowl, combine 1/4 cup of milk and cornstarch until smooth.
  • COMBINE into above mixture.
  • ADD remaining milk and BOIL.
  • STIR constantly for about 3 minutes until thick.
  • REMOVE from heat and stir in cheese.
  • Allow mixture to cool slightly before putting it in a blender to make smooth.
  • If necessary, reheat via stovetop or microwave 2 minutes until hot.
  • TOP with chopped chives or allspice/nutmeg.
  • NOTE: Amount if pepper is personal taste.
  • NOTE: I mixed a tsp of a chilli recipe from the Golden Door Retreat into it (is fantastic for losing weight and tasty too; 300 grams of chilli peppers (all of it), 2 tbsp apple cider, 2 tsp tamari --- is HOT :).
  • ENJOY.

Nutrition Facts : Calories 221.9, Fat 0.4, SaturatedFat 0.2, Cholesterol 3.4, Sodium 125.3, Carbohydrate 45.1, Fiber 4.2, Sugar 11.9, Protein 10

3 medium potatoes
1/2 onion
2 stalks celery
1/4 teaspoon pepper
15 ounces sodium-free chicken broth
3 tablespoons cornstarch
12 ounces fat-free evaporated milk
1 cup non fat cheese
1 teaspoon chives

LOW-FAT POTATO SOUP

"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



Low-Fat Potato Soup image

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

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

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