Potato Soup (low fat)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 142.5
- Total Fat: 1.4 g
- Cholesterol: 5.7 mg
- Sodium: 146.1 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 0.5 g
- Protein: 5.4 g
View full nutritional breakdown of Potato Soup (low fat) calories by ingredient
Introduction
Love potatoes soup? Well here is a recipe you can feel good about eating. This red potato based soup allows it to be a great low glycemic side item. Love potatoes soup? Well here is a recipe you can feel good about eating. This red potato based soup allows it to be a great low glycemic side item.Number of Servings: 15
Ingredients
-
12 red potatoes
1 tablespoon butter
1 1/2 cup diced onions
1 cup diced celery
1/2 cup diced carrots
1 cup low sodium chicken broth
4 cups fat free milk
2 turkey bacon strips (cooked)
2 minced garlic cloves
1/4 teaspoon white pepper
Tips
Can be topped with cheese and green onions. Just note this adds extra calories and fat.
Directions
Boil potatoes for about 10 minuets, just to make them soft. Then drain and dice potatoes in to 1 inch cubes.
In a large non-stick skillet, heat butter. Add onions and saute over medium heat. Then add celery, carrots, and garlic and cook until soft. Add 2 tablespoons of flour and whisk in chicken broth for about 2 minutes.
In a large stock pot, add vegetable mix, milk, and potatoes. Cook over medium to high heat, but do not boil. Cover and stir often. Mean while, take cooked turkey bacon and cook in microwave for about 20 to 30 seconds, until crispy. Then crumble and place into pot. Cook for additional 10 minutes.
Serving Size: makes 15, 1 cup servings
In a large non-stick skillet, heat butter. Add onions and saute over medium heat. Then add celery, carrots, and garlic and cook until soft. Add 2 tablespoons of flour and whisk in chicken broth for about 2 minutes.
In a large stock pot, add vegetable mix, milk, and potatoes. Cook over medium to high heat, but do not boil. Cover and stir often. Mean while, take cooked turkey bacon and cook in microwave for about 20 to 30 seconds, until crispy. Then crumble and place into pot. Cook for additional 10 minutes.
Serving Size: makes 15, 1 cup servings