Potato Soup VIII

17 Reviews

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

Ingredients

3 potatoes, peeled and cubed
1 cup water
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1 cube chicken bouillon
1/4 cup nonfat dry milk powder
2 tablespoons all-purpose flour
2 cups skim milk

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Metric US

Original recipe yields 5 servings

Directions

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.

Nutrition

Amount Per Serving (5 total)

Calories
187 cal
9%

Fat
0.4 g
< 1%

Carbs
37.5 g
12%

Based on a 2,000 calorie diet

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Reviews (17)

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EUFAULATWIN

Mar. 2, 2005

"I made this for my husband and he loved it...." See more"

luckyjen7

Apr. 3, 2006

"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..." See more"

wanderingbookworm

Feb. 2, 2008

"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 st..." See moreirring 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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