Potato Soup - reduced fat
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 slices Butter Ball Turkey Bacon 2 lb Yukon Gold Potatoes 1 cup, chopped Onions, raw 3 cups Chicken Broth 3 tbsp all purpose flour3 tbsp Butter, unsalted 1 12 oz can fat free evaporated Milk1/2 c 2% Shredded Cheddar Cheese 1/2 c Fat Free Plain Greek Yogurt
Add bacon, chicken stock, potatoes and onion to slow cooker, and stir to combine. Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are completely tender and cooked through.
Once the soup has slow cooked and is about ready to serve, cook the butter in a small saucepan on the stove over medium-high heat until it has melted. Whisk in the flour until it is completely combined, and then cook for 1 minute, stirring occasionally. Gradually add in the evaporated milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth. Let the mixture continue cooking until it reaches a simmer, stirring occasionally, and then it should get really thick.
Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined. Add in the cheddar cheese, Greek yogurt salt and pepper, and stir until combined. If you would like the soup to be even thicker, you can use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup up. Stir to combine, then taste and add more salt and pepper if needed.
Serve warm, garnished with desired toppings.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user PATTIHOLLIFIELD.
Once the soup has slow cooked and is about ready to serve, cook the butter in a small saucepan on the stove over medium-high heat until it has melted. Whisk in the flour until it is completely combined, and then cook for 1 minute, stirring occasionally. Gradually add in the evaporated milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth. Let the mixture continue cooking until it reaches a simmer, stirring occasionally, and then it should get really thick.
Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined. Add in the cheddar cheese, Greek yogurt salt and pepper, and stir until combined. If you would like the soup to be even thicker, you can use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup up. Stir to combine, then taste and add more salt and pepper if needed.
Serve warm, garnished with desired toppings.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user PATTIHOLLIFIELD.
Nutritional Info Amount Per Serving
- Calories: 283.4
- Total Fat: 9.1 g
- Cholesterol: 32.2 mg
- Sodium: 715.5 mg
- Total Carbs: 40.9 g
- Dietary Fiber: 3.7 g
- Protein: 16.7 g
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