Yesterday, there were 47 mile per hour winds in downtown Milwaukee and it definitely felt like fall. The air was crisp and the temps were cool and if any leaves on the trees were about to fall - they are definitely gone now because it was like a hurricane with no water (ok that’s a little dramatic, but you get the point).
The drastic change in weather made me think – I need soup for dinner! So I went out Googling for a good recipe.
I found one and I’m telling you – the soup I found is a keeper – for life.
Below for your tasting pleasure, you will find a fantastic and easy recipe for a low-fat potato soup that is to die for. Even Joey ate it….and he like it enough for two bowls (only if you know Joey do you know what this means because he is the pickiest person I know). For all the ladies out there who get tired of eating low-fat food while their significant other chow’s down on a pizza, spaghetti and tacos, make this soup and enjoy a meal together.
Feel free to garnish with sour cream, scallions or bacon. I was happy with just the soup!
Ale’s Delish Low-Fat Potato Soup
Ingredients
• 1 3/4 cups diced peeled potatoes
• 1 medium onion, chopped (I only used a half)
• 1 leek sliced (optional – added for extra
nutrition and flavor)
• 1/4 cup chopped celery
• 1 (14.5 ounce) can reduced-sodium chicken broth
• 1/8 teaspoon pepper
• 3 tablespoons cornstarch
• 1 (12 fluid ounce) can evaporated fat-free milk, divided
• 1 cup shredded reduced-fat Cheddar cheese
Directions
1. In a large saucepan, combine the potatoes, onion, celery, broth and pepper.
2. Bring to a boil.
3. Reduce heat; cover and simmer for 15-18 minutes or until vegetables are tender.
4. Combine cornstarch and 1/4 cup milk until smooth; stir into potato mixture.
5. Add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
6. Remove from the heat. Stir in cheese until melted.
Nutritional Analysis: One serving equals 178 calories, 2 g fat (0 saturated fat), 9 mg cholesterol, 274 mg sodium, 26 g carbohydrate, 0 fiber, 14 g protein.
