Low Fat Potato Soup Food

LOW-FAT CREAM OF TOMATO SOUP

Steps:

• Pour tomatoes with their juice into a saucepan, and mix in onion, sugar, salt, cloves, and black pepper; bring to a boil over medium heat, reduce heat to a simmer, and cook until the onion is tender, about 10 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Return blended soup to the saucepan, and stir in the evaporated milk. Place over low heat, and cook just until hot, about 1 minute.

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.

HEALTHIER DELICIOUS HAM AND POTATO SOUP

Steps:

• Combine potatoes, carrots, green beans, celery, onion, ham, and water in a stockpot. Bring to a boil and cook over medium heat until potatoes are tender, 10 to 15 minutes. Stir in chicken bouillon and pepper.
• Melt butter in a separate saucepan over medium-low heat. Whisk in flour with a with fork and cook, stirring constantly, until thick, about 1 minute. Slowly stir in milk so lumps do not form until all of the milk has been added. Continue stirring until thick, 4 to 5 minutes.
• Pour the milk mixture into stockpot and cook soup until heated through, about 5 minutes. Serve immediately.

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 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:

• 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.

POTATO SOUP VIII

Steps:

• In a large saucepan over high heat, add the potatoes, water, onions, celery, carrots and bouillon. Bring to a boil and reduce heat to low. Cover and simmer for 20 minutes, or until potatoes are tender. Mash slightly.
• In a small bowl, mix together the milk powder and the flour. Gradually add the milk, stirring until smooth. Add the milk/flour mixture to the potato mixture, stirring constantly. Cook and stir until soup is thick and bubbly.

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.