Best Low Fat Potato Soup Recipes

LOW-FAT POTATO SOUP

Steps:

• In a large saucepan, combine the potatoes, onion, celery, broth and pepper. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 15-18 minutes. , Combine cornstarch and 1/4 cup milk until smooth; stir into potato mixture. Add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted.

LOW-FAT LOADED BAKED POTATO SOUP

Steps:

• Combine first six ingredients in a slow cooker.
• Cover and cook on HIGH for 4 hours or LOW for 8 hours,until potatoes are tender.
• Remove 1 cup of mixture and mash potatoes; return to cooker.
• Add Half and Half, cheese, and chives; mix well.
• Heat thoroughly.
• To serve: Top with dollop of sour cream, sprinkles of cooked bacon and more cheese, if desired.

LOW-FAT POTATO AND LEEK SOUP

Steps:

• Melt butter in a medium stockpot over medium heat. Add onions and cook, stirring frequently, until slightly translucent, about 5 minutes. Add celery and cook for 2 more minutes. Add leeks and cook, stirring frequently, until limp, 2 to 3 minutes.
• Reduce heat to medium-low and add potatoes and 3 cups water. Cook until potatoes are slightly soft, adding just enough water to keep potatoes and leeks covered, 20 to 25 minutes. Slowly add milk while stirring continuously. Add salt and pepper and cook until heated through, 5 to 10 minutes.

CREAMY LOW-FAT POTATO SOUP

Steps:

• In a saucepan combine the cubed potatoes with onion, celery, cayenne, garlic powder and bouillon powder and chicken broth (start with 2 teaspoon bouillon powder) bring to a simmer over medium heat.
• Reduce heat cover and simmer for about 20 minutes or until veggies are tender (at this point you may add in more bouillon powder if desired).
• In a small bowl whisk together 1/4 cup evaporated milk with 3 tablespoons cornstarch until smooth; stir into the simmering broth mixing constantly.
• Add in the remaining evaporated milk; bring back to a boil, reduce heat to low and simmer for about 3-5 minutes or until bubbly and thickened.
• Remove from heat season with black pepper and salt if desired, then stir in the shredded cheese.
• Delicious!

LOW-FAT POTATO AND LEEK SOUP

Steps:

• Heat oil in a large soup pot. Add garlic, shallots, carrots and leeks. Cook for 5 minutes, or until soft.
• Add potatoes, broth and milk. Bring to a boil, then turn down to a simmer and cook for about 25 minutes, or until potatoes are fork-tender.
• Blend until smooth with an immersion blender or in small batches in a standard blender.
• Adjust seasoning to taste. Serve warm garnished with chives.

CREAMY POTATO SOUP (LOW-FAT/HEART-HEALTHY)

Steps:

• Pour 4 cups vegetable broth into large pot; add potatoes; bring to a boil and simmer until fork-tender; drain and slightly mash potatoes; reserve broth.
• Pour remaining 1 cup vegetable broth into medium pot; add cauliflower and onions; bring to a boil and simmer until very soft.
• Scoop cauliflower mixture into blender and process until smooth. Add reserved broth from cooked potatoes if necessary.
• Blend 1/2 cup milk with brown rice flour in a bowl with a fork; set aside. Pour pureed cauliflower and remaining 1 cup milk into medium pot. Heat until warmed through, then slowly whisk in milk/rice flour mixture.
• Continue whisking while heating until soup base thickens. Add reserved potatoes (and remaining broth if needed); heat until thickened and bubbly.
• Serve soup into bowls garnished with 1 Tbs. shredded cheese and 1/2 slice prepared turkey bacon.

THICK AND CREAMY LOW-FAT CREAM OF POTATO SOUP

Steps:

• Place the veggies, water, bouillon, cream soups, parsley, and margarine into the crock pot.
• Cover and cook on low for 8 hours.
• During the last hour, stir in the evaporated milk and the instant potatoes.
• To serve, garnish each bowl with the green onion, cheese, and bacon, if desired.

LOW FAT POTATO LEEK SOUP

Steps:

• 1. Get a big pot that will fit all the ingredients and warm butter or margarine on medium heat till it melts.
• 2. Toss in the leeks and stir fry on medium for 5 minutes.
• 3. Add in the potato cubes and stir fry on medium for another 5 minutes.
• 4. Add in the broth and bring to a boil on high heat while slowly stirring, then immediately reduce to medium low and allow to simmer for 15 minutes or until the potato cubes are just tender.
• 5. Reduce heat to very low so the soup does not cool off.
• 6. Scoop 50% of the soup with potato cubes into blender and puree.
• 7. Put the pureed soup back in the pot and stir.
• 8. Add in the dill, marjoram, salt and pepper.
• 9. Simmer until ready to serve or put in jars for preserving. (you must use a pressure cooker - 10lbs @ 45 minutes).
• 10. When serving you can garnish with crumbled bacon or chopped dill.

HEALTHY LOW-FAT CREAMY POTATO APPLE BRIE SOUP

Steps:

• Spray a soup pot with cooking spray, then add the onion, leeks and quartered apples, sauteing over medium heat until softened, 5 to 7 minutes.
• Add the chicken broth, bay leaf, salt and thyme, bringing to a boil, then reduce heat to low and simmer for about 15 minutes. Remove the bay leaf, and turn off heat and set the mixture aside.
• While the broth mixture is cooking, combine the evaporated milk and potatoes in a separate saucepan then cook over medium heat until the potatoes are tender, 15 to 20 minutes, stirring frequently.
• Pour the potato mixture into the soup pot. Stir to mix evenly.
• In a blender or food processor, puree the soup in batches until smooth, adding the pieces of brie cheese while pureeing.
• Return the pureed batch to the soup pot and heat until warmed through. Serve immediately.

LOW FAT POTATO AND LEEK SOUP IN MICROWAVE

Steps:

• Place potatoes, leeks, thyme, pepper and salt into a 4ltr (8 1/2 pts) casserole dish.
• Cover and cook on full power 8-10 minutes.
• Stir in 2 cups of chicken stock, cover and cook full power 15 minutes.
• Blend with stick blender, add milk and re-heat and serve with fresh chives.

LOW FAT POTATO SOUP WITH CHIVES

Steps:

• COMBINE onions, celery, broth, pepper and peeled and diced potatoes into large saucepan.
• BOIL then cover and SIMMER for 20 minutes.
• In small bowl, combine 1/4 cup of milk and cornstarch until smooth.
• COMBINE into above mixture.
• ADD remaining milk and BOIL.
• STIR constantly for about 3 minutes until thick.
• REMOVE from heat and stir in cheese.
• Allow mixture to cool slightly before putting it in a blender to make smooth.
• If necessary, reheat via stovetop or microwave 2 minutes until hot.
• TOP with chopped chives or allspice/nutmeg.
• NOTE: Amount if pepper is personal taste.
• NOTE: I mixed a tsp of a chilli recipe from the Golden Door Retreat into it (is fantastic for losing weight and tasty too; 300 grams of chilli peppers (all of it), 2 tbsp apple cider, 2 tsp tamari --- is HOT :).
• ENJOY.

VERY LOW FAT CREAM OF SWEET POTATO SOUP IN THE CROCK POT

Steps:

• Peel and slice the sweet potatoes. Put them and the broth into your slow cooker. Cover and cook on high for about 3 hours or until the potatoes are tender.
• Put the sweet potatoes and broth into a food processor (or use an immersion blender) and blend until smooth.
• Put them back into the crock pot.
• Add the rest of the ingredients.
• Cover and cook on high for 1 to 2 hours (I left mine 3.5 and it was fine).