Creamy Potato Soup (Low-Fat)

1. 1

   In your biggest soup pot combine the broth, chopped onion, chopped cauliflower and cubed potatoes. Bring to a boil then simmer until the potatoes are soft. At this point you can use an immersion blender or just your basic blender. I used the basic stand-up blender. In small batches, transfer the some of the potatoes, cauliflower and onion into the blender, add some milk and puree until smooth. Puree it to your liking, based on how chunky you'd like your soup to be. I pureed about 3/4 of the soup. Pour each batch of pureed soup back into the pot then add the garlic powder, salt and pepper. Feel free to use fresh garlic, I just happened to be out so I used garlic powder. Heat it back to a low simmer.

2. 2

   In a small cup dissolve the cornstarch in the water and add it into the soup. Simmer until it starts to thicken and you are ready to devour it.

3. 3

   Done and done. How easy was that? Top with cheese, bacon, chives or whatever you want. Enjoy!

4. 4

   Note: I measured out 14 cups at 85 calories per cup (without toppings).

* Per serving · 4 servings · Values may vary.