Decadent Low Fat Potato Soup
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Decadent Low Fat Potato Soup calories by ingredient
Introduction
This is my conversion of the world's best High fat Potato Soup which one of the trademark dishes at a popular midwest restaurant. In fact, it is low in just about everything, BUT - you can barely tell the difference in taste. This is my conversion of the world's best High fat Potato Soup which one of the trademark dishes at a popular midwest restaurant. In fact, it is low in just about everything, BUT - you can barely tell the difference in taste.Number of Servings: 10
Ingredients
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2 1/2 lbs. baby red potatoes, quartered
low cal, low fat bacon bits
1 medium onion, finely chopped
1/4 bunch celery finely chopped
1 Box Chicken Broth - low fat and low sodium (28 oz)
4 cups water
salt, to taste
pepper, to taste
3/4 cup stick margarine
3/4 cup flour
1 cup Fat Free Half and Half
Directions
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.
.
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.