Low Fat Baked Potato Soup-
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 182.0
- Total Fat: 5.7 g
- Cholesterol: 12.2 mg
- Sodium: 190.2 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 1.8 g
- Protein: 9.3 g
View full nutritional breakdown of Low Fat Baked Potato Soup- calories by ingredient
Introduction
I lowered the fat and calories of traditional potato soup by using 1% milk and using turkey bacon and low fat cheese as garnishes instead of ingredients. I lowered the fat and calories of traditional potato soup by using 1% milk and using turkey bacon and low fat cheese as garnishes instead of ingredients.Number of Servings: 15
Ingredients
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7 large baked potatoes, peeled and cubed
3 T diet margarine
1 1/2 c onion, diced fine
3 cloves garlic, minced
1/2 c celery, diced fine
3 T flour
2 c chicken stock, low sodium
4 c 1% milk
1/4 t white pepper
2 turkey bacon, cooked and crumbled
3 T Scallions, chopped
1 c low fat cheddar cheese, shredded
Directions
DIRECTIONS
Remove skin from the baked potatoes and chop into 1-inch cubes. In a large saucepan, heat margarine over medium until melted and frothy.
Add onions and cook for 2 minutes. Add celery and garlic to the saucepan and continue to "sweat" the vegetables for 3 minutes. Lower the heat slightly so the vegetables do not brown.
Add flour to the pan and stir with a wooden spoon and cook for 2 minutes; make sure to scrape the spoon against the bottom and edges of the saucepan to pick up any of the mixture that might of settled on the bottom of the pan.
Slowly whisk in the stock until all is incorporated. Add diced potatoes to the mixture. Slowly add the milk. Once the milk is added do not boil the mixture and stir occasionally.
Cook soup over medium to low heat for about 20 minutes. While soup is cooking, cook the bacon until crisp in a skillet. Remove bacon from pan and blot excess fat with a paper towel. Crumble bacon and set aside for garnish.
If you prefer a smooth soup, puree the mixture using a food processor, blender or immersion blender.
Serve in warm bowls with a garnish of chopped scallion, a pinch of bacon, and 3/4 tablespoon of cheese.
Recipe makes 15 one cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user ROSIE19531.
Remove skin from the baked potatoes and chop into 1-inch cubes. In a large saucepan, heat margarine over medium until melted and frothy.
Add onions and cook for 2 minutes. Add celery and garlic to the saucepan and continue to "sweat" the vegetables for 3 minutes. Lower the heat slightly so the vegetables do not brown.
Add flour to the pan and stir with a wooden spoon and cook for 2 minutes; make sure to scrape the spoon against the bottom and edges of the saucepan to pick up any of the mixture that might of settled on the bottom of the pan.
Slowly whisk in the stock until all is incorporated. Add diced potatoes to the mixture. Slowly add the milk. Once the milk is added do not boil the mixture and stir occasionally.
Cook soup over medium to low heat for about 20 minutes. While soup is cooking, cook the bacon until crisp in a skillet. Remove bacon from pan and blot excess fat with a paper towel. Crumble bacon and set aside for garnish.
If you prefer a smooth soup, puree the mixture using a food processor, blender or immersion blender.
Serve in warm bowls with a garnish of chopped scallion, a pinch of bacon, and 3/4 tablespoon of cheese.
Recipe makes 15 one cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user ROSIE19531.
Member Ratings For This Recipe
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LOADINGBESTSELF
I made this today for my sister, fiance and I. It was GREAT. My fiance does not like celery so what I did instead was I added 2 cups of fresh spinach and for a kick we added a little cayanne pepper. Topped with VERY crisp turkey bacon and italian basil cheese. SO good. Def. will make again! - 11/15/09
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WARNSE25
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KEKRYSTEK
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BRATY11
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HOPE2BE