Recipe: Low-Fat Potato Soup


by Rebecca Collier, St. Louis Dairy Council

Posted on November 2, 2012 at 2:55 PM

Total Time: 30 minutes
Yield: 5 servings

1-3/4 cups diced peeled potatoes
1/2 cup chopped onion
1/2 cup chopped celery
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/8 teaspoon pepper
3 tablespoons cornstarch
1 can (12 ounces) fat-free evaporated milk, divided
1 cup (4 ounces) shredded reduced-fat cheddar cheese

In a large saucepan, combine the potatoes, onion, celery, broth and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until vegetables are tender. 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.