Decadent Low Fat Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 1/2 lbs. baby red potatoes, quarteredlow cal, low fat bacon bits1 medium onion, finely chopped1/4 bunch celery finely chopped1 Box Chicken Broth - low fat and low sodium (28 oz)4 cups watersalt, to tastepepper, to taste3/4 cup stick margarine3/4 cup flour1 cup Fat Free Half and Half
Do not peel the potatoes. Cut them into pieces about the size of a sugar cube. Boil potatoes in water to cover for 10 minutes until tender but not soft. Drain and set aside.
Using a large, heavy soup pot add about 1cup of chicken stock , the onions and celery and cook until the celery is soft. (Don't let it brown!)
Add the rest of the broth, the water along with the salt (if any) and pepper. Heat just to a boil. Keep it at a steady heat just high enough to keep it hot.
In large heavy saucepan, over low heat, melt the margarine. Stir in the flour to make a roux. Mix well and let bubble while stirring for one minute.
Gradually mix the roux into the soup in the big pot, stirring constantly until the soup thickens.
Add the potatoes and the half and half. Stir until heated through.
If you would like the soup thicker, add instant potato flakes until it is a thick as you like.
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Garnish each bowl with bacon bits, shredded non-fat cheddar cheese and parsley.
Enjoy!!
Number of Servings: 10
Recipe submitted by SparkPeople user BEAJAE.
Using a large, heavy soup pot add about 1cup of chicken stock , the onions and celery and cook until the celery is soft. (Don't let it brown!)
Add the rest of the broth, the water along with the salt (if any) and pepper. Heat just to a boil. Keep it at a steady heat just high enough to keep it hot.
In large heavy saucepan, over low heat, melt the margarine. Stir in the flour to make a roux. Mix well and let bubble while stirring for one minute.
Gradually mix the roux into the soup in the big pot, stirring constantly until the soup thickens.
Add the potatoes and the half and half. Stir until heated through.
If you would like the soup thicker, add instant potato flakes until it is a thick as you like.
.
Garnish each bowl with bacon bits, shredded non-fat cheddar cheese and parsley.
Enjoy!!
Number of Servings: 10
Recipe submitted by SparkPeople user BEAJAE.
Nutritional Info Amount Per Serving
- Calories: 150.0
- Total Fat: 9.7 g
- Cholesterol: 1.2 mg
- Sodium: 537.7 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 0.9 g
- Protein: 2.5 g
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