CREAMY AND HEALTHY POTATO SOUP
I found another recipe on this site that used cream cheese in the potato soup, so I used it as inspiration for this soup...that is shockingly creamy, lucious, and not as high in fat & calories as you would think. I can't wait to serve it at a teacher appreciation luncheon tomorrow!
Provided by Melanie B.
Categories Potato
Time 1h
Yield 18-20 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pan, coated with cooking spray sweat onions on medium heat for about 3-4 minutes until soft and translucent.
- Add potatoes and chicken stock. Bring to a boil and cook at a low boil until potatoes are tender. Reduce heat to medium. Add roasted garlic and the seasoning (I am always slightly off on the seasoning, so use just the seasoned salt and black pepper to your taste).
- Using a hand-held blender, puree soup. Continue cooking at medium for 5-7 minutes. Add Cream Cheese and Half & Half. Reduce heat to medium low and cover. Cook for about 15-20 minutes. Stir frequently.
- Check for seasoning -- add more if needed.
- Serve with the crumbled turkey bacon, cheese, and scallions. Enjoy!
Nutrition Facts : Calories 349.7, Fat 20.4, SaturatedFat 10.3, Cholesterol 69.5, Sodium 670.5, Carbohydrate 26.8, Fiber 2.6, Sugar 4, Protein 15.5
CREAMY POTATO SOUP (LOW-FAT/HEART-HEALTHY)
Make and share this Creamy Potato Soup (Low-Fat/Heart-Healthy) recipe from Food.com.
Provided by IrishEyes.NYC
Categories Potato
Time 30m
Yield 8 bowls, 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 188.5, Fat 4.3, SaturatedFat 2, Cholesterol 14.6, Sodium 172.4, Carbohydrate 30.4, Fiber 4.5, Sugar 5.4, Protein 8.5
CREAMY POTATO SOUP
This is an incredibly delicious soup. I recommend you serve it with fresh warm bread, they taste so great together.
Provided by Lisa
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Yield 6
Number Of Ingredients 12
Steps:
- In a large saucepan cook bacon until crisp. Set bacon aside, along with 3 tablespoons of bacon drippings.
- Add potatoes, onion, carrot and celery to drippings. Add enough water to cover vegetables and cook over low heat until tender, stirring occasionally.
- Stir in milk, salt and pepper. Bring to a boil.
- In separate bowl, stir together sour cream, flour and paprika. Gradually stir 1 cup of hot soup mixture into sour cream mixture.
- Pour sour cream mixture into soup mixture. Cook until small bubbles break soups service. Top with chopped bacon pieces.
Nutrition Facts : Calories 358.1 calories, Carbohydrate 33.9 g, Cholesterol 42.6 mg, Fat 20 g, Fiber 3.7 g, Protein 11.7 g, SaturatedFat 9.9 g, Sodium 1048.3 mg, Sugar 10.2 g
LOW-FAT POTATO SOUP
"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
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
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