- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 274.2
- Total Fat: 2.0 g
- Cholesterol: 7.8 mg
- Sodium: 363.0 mg
- Total Carbs: 49.4 g
- Dietary Fiber: 2.9 g
- Protein: 15.2 g
Low Fat Cream of Potato SoupSubmitted by: KAMEL622
IntroductionA low fat version of baked potato soup, great way to warm up on these chilly nights. A low fat version of baked potato soup, great way to warm up on these chilly nights.
1 3/4 Cups peeled and dices potatoes (recipe calorie count with 5 medium...may use more or less)
1 medium onion chopped
1/4 Cup chopped celery
1 Can (14 1/2 ounces) Low-sodium fat free chicken broth
1/8 tsp salt
3 TBS. cornstarch
1 Can (12 ounces) evaporated skim milk, divided
1 Cup (4 ounces) shredded reduced fat cheddar cheese
Combine Cornstarch and 1/4 Cup of Evaporated milk until smooth. Stir in to the potato mixture. Add the remaining milk and bring to a boil: cook and stir for about 2 minutes until thickened.
Remove from heat and stir in cheese until melted.
Optional topping: Fat Free Sour Cream
Number of Servings: 5
Recipe submitted by SparkPeople user KAMEL622.
Rate This Recipe
Member Ratings For This Recipe
I'm sorry, but just a quick note, 1 cup equals 8 oz. so the part about 1 cup of cheese equals 4 oz. is confusing. Which one is it so that the recipe is correct? - 5/14/08
Reply from KAMEL622 (1/16/11)
I hadn't made this soup in quite some time. You are absolutely right and the recipe should call for 1/2 C. of shredded cheese.
Also, I suggest adding a little more water if it is too thick...I found I needed to do this tonight..still love this recipe! Good thick soup.