Creamy Low-Fat Potato Soup Recipe

Name: Creamy Low-Fat Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large potatoes, peeled and diced; 1 medium onion, chopped; 1 stalk celery, diced; cayenne pepper (to taste); 1/2 teaspoon garlic powder (or to taste); 2 -4 teaspoons chicken bouillon powder (or to taste); 1 (14 1/2 ounce) can reduced-fat chicken broth; 3 tablespoons cornstarch; 1 (12 ounce) can fat-free evaporated milk, divided (can use fat-free half and half); 1 cup shredded reduced-fat cheddar cheese; fresh ground black pepper (to taste); salt (to taste) (optional)

Servings: persons

2 large potatoes, peeled and diced
1 medium onion, chopped
1 stalk celery, diced
cayenne pepper (to taste)
1/2 teaspoon garlic powder (or to taste)
2 -4 teaspoons chicken bouillon powder (or to taste)
1 (14 1/2 ounce) can reduced-fat chicken broth
3 tablespoons cornstarch
1 (12 ounce) can fat-free evaporated milk, divided (can use fat-free half and half)
1 cup shredded reduced-fat cheddar cheese
fresh ground black pepper (to taste)
salt (to taste) (optional)

1
In a saucepan combine the cubed potatoes with onion, celery, cayenne, garlic powder and bouillon powder and chicken broth (start with 2 teaspoon bouillon powder) bring to a simmer over medium heat.
2
Reduce heat cover and simmer for about 20 minutes or until veggies are tender (at this point you may add in more bouillon powder if desired).
3
In a small bowl whisk together 1/4 cup evaporated milk with 3 tablespoons cornstarch until smooth; stir into the simmering broth mixing constantly.
4
Add in the remaining evaporated milk; bring back to a boil, reduce heat to low and simmer for about 3-5 minutes or until bubbly and thickened.
5
Remove from heat season with black pepper and salt if desired, then stir in the shredded cheese.
6
Delicious!

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large potatoes, peeled and diced, 1 medium onion, chopped, 1 stalk celery, diced, cayenne pepper (to taste), and more.

Yes, Creamy Low-Fat Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Low-Fat Potato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions