Low-Fat Creamy Potato Soup
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- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
3 tbsp. unsalted butter1 cup chopped onion2 stalks celery, diced4 cups peeled, cubed all-purpose potatoes2 cups low fat/low sodium chicken broth1 tsp celery seed1 tsp black pepper1 cup fat free half and half
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.
Number of Servings: 4
Recipe submitted by SparkPeople user BETHPROVERBS31.
Nutritional Info 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
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