SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 258.6
  • Total Fat: 9.9 g
  • Cholesterol: 26.3 mg
  • Sodium: 432.5 mg
  • Total Carbs: 37.3 g
  • Dietary Fiber: 4.8 g
  • Protein: 6.9 g

View full nutritional breakdown of Low-Fat Creamy Potato Soup calories by ingredient
Report Inappropriate Recipe

Low-Fat Creamy Potato Soup

Submitted by: BETHPROVERBS31
Low-Fat Creamy Potato Soup

Introduction

This soup is delicious and satisfying on a cold winter day! You can forgo the celery seed if you like less celery flavor, and also add salt to taste, but it will change the sodium content in the nutritional information if you do. This soup is delicious and satisfying on a cold winter day! You can forgo the celery seed if you like less celery flavor, and also add salt to taste, but it will change the sodium content in the nutritional information if you do.
Number of Servings: 4

Ingredients

    3 tbsp. unsalted butter
    1 cup chopped onion
    2 stalks celery, diced
    4 cups peeled, cubed all-purpose potatoes
    2 cups low fat/low sodium chicken broth
    1 tsp celery seed
    1 tsp black pepper
    1 cup fat free half and half

Directions

Add cubed potatoes to stock pot and cover with water. Boil potatoes in stock pot until tender, pour into colander and rinse with warm water. Allow to drain for a few minutes. While draining potatoes, in separate stock pot over medium heat, melt unsalted butter. Add onion and celery and cook until translucent and soft, stirring frequently to keep from browning, about 8 minutes. Add 1 cup broth, celery seed, 1/2 of the potatoes, and black pepper. Take other half of potatoes and puree in blender with 1 cup broth until thick and creamy. Return potato puree to pot and stir well. Gently stir in fat free half and half until well blended. Cover and simmer about 10 minutes, gently stirring occasionally, until hot. Ladle into bowls and sprinkle top of each soup with about 1 tbsp snipped chives, if desired. Serve and enjoy! Makes about 4 one (1) to one and a half (1 1/2) cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user BETHPROVERBS31.






Great Stories from around the Web


Rate This Recipe