Low Carb Faux Potato Soup Food

LOW-FAT POTATO SOUP

Low-Fat Potato Soup image

"My husband usually doesn't care for low-fat dishes," notes Natalie Warf of Spring Lake, North Carolina. "So after finishing a bowl of this rich-tasting soup, he was surprised to learn that it's very low in fat."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 8

Ingredients

1-3/4 cups diced peeled potatoes
1 medium onion, chopped
1/4 cup chopped celery
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/8 teaspoon pepper
3 tablespoons cornstarch
1 can (12 ounces) fat-free evaporated milk, divided
1 cup shredded reduced-fat cheddar cheese

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.

Nutrition Facts : Calories 178 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 274mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges

LOW-FAT LOADED BAKED POTATO SOUP

Low-Fat Loaded Baked Potato Soup image

A version of Baked Potato Soup to cut out some of the fat and calories. Comfort food and crock pot easy!

Provided by Caroline Cooks

Categories Potato

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 large baking potatoes, peel and cut into 1/2-inch dice
1/2 large yellow onion, chopped
2 (10 3/4 ounce) cans low-sodium low-fat chicken broth
1/8 cup margarine
1 teaspoon salt (to taste)
1/2 teaspoon white pepper
3/4 cup fat-free half-and-half
3/4 cup low-fat sharp cheddar cheese, shredded
2 tablespoons fresh chives, chopped
4 ounces low-fat sour cream
3 slices turkey bacon, cooked and crumbled

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.

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