Potato Soup VIII

Potato Soup VIII

18 Reviews 2 Pics
Recipe by  Terri

“This is a very low fat soup. No one will ever know. Try adding diced ham or bacon.”

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Adjust Servings

Original recipe yields 5 servings



  1. 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.
  2. 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.

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Reviews (18)

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I made this for my husband and he loved it.



very delicious on a rainy day!i just finished the entire thing..i had to run over to the computer to rate it...FANTASTIC, WILL DEFINITELY MAKE AGAIN. thank you thank you



The first time around, I almost threw it away when I added the milk because I thought I screwed it up royally, but all I had to do was wait a few more minutes and keep stirring. Make sure you keep stirring and give it time. This soup is great because it's creamy and thick while still being low-fat. I tend to add a good amount of black pepper and garlic powder, and it makes a big difference. Just a touch of cheese on the top, and it's a filling meal that everyone enjoys.

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Amount Per Serving (5 total)

  • Calories
  • 187 cal
  • 9%
  • Fat
  • 0.4 g
  • < 1%
  • Carbs
  • 37.5 g
  • 12%
  • Protein
  • 9.1 g
  • 18%
  • Cholesterol
  • 3 mg
  • 1%
  • Sodium
  • 331 mg
  • 13%

Based on a 2,000 calorie diet



previous recipe:

Old-Fashioned Potato Soup


next recipe:

Baked Potato Soup IV