Creamy Potato Soup – Low Fat

  • Yield: 6 to 8 servings

For the deluxe version, serve with reduced-fat shredded Cheddar cheese and a dallop of fat-free sour cream.


2tablespoons olive oil
1cup chopped onion
2large garlic cloves, minced
3tablespoons all-purpose flour
2-- (16-ounce) cans fat-free chicken broth
4cups peeled, diced potatoes (about 3 large)
1cup evaporated milk
-- Salt and pepper to taste
1/2cup sliced green onions (scallions)


  1. Heat oil in a large pot over medium heat.  Add onion and garlic and saute until tender, about 5 minutes.  Lower the heat and add the flour, stirring until smooth.  Cook 1 minute, stirring constantly.  Gradually add the broth, stirring constantly.  Add the potatoes.  Bring to a boil.  Cover, reduce heat and simmer for 20 minutes, stirring occasionally, or until the potatoes are tender.
  2. Transfer the mixture to a blender or food processor and blend until smooth, in batches if necessary.  Return to the pot, stir in the evaporated milk, season to taste with salt and pepper and heat thoroughly.  Garnish with green onions.

Nutritional Info *per serving

  • Calories 145
  • Fat 4g
  • Saturated Fat 1g
  • Cholesterol 1mg
  • Sodium 123mg
  • Carbohydrate 21g
  • Fiber 2g
  • Protein 7g