Ingredients for Low Fat Creamy Potato Soup
- 3 medium potatoes (about 1.5 lbs), peeled and diced
- Yellow Onion
- 2 carrots, chopped
- Celery Ribs
- 4 cups vegetable broth
- Creamed Corn
- 1 bay leaf
- 1/2 teaspoon paprika
- Green Onion Top
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How to Make Low Fat Creamy Potato Soup
- Peel and dice 3 medium potatoes (about 1.5 lbs total). Place in a saucepan, cover with water, and simmer for 15-20 minutes, or until tender.
- Drain the potatoes, reserving about 1/2 cup of the cooking liquid. Use a potato masher or immersion blender to create a thick, creamy potato puree. Add reserved cooking liquid as needed to reach desired consistency.
- In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add 1 medium onion (chopped), 2 carrots (chopped), and 2 celery stalks (chopped). Sauté for 5-7 minutes, until softened.
- Add 4 cups vegetable broth, 1 cup diced potatoes (with peels for extra flavor and nutrients), and 1 bay leaf to the pot. Bring to a simmer and cook for 10-15 minutes, or until potatoes are tender.
- Stir in the creamy potato puree, 1 cup cooked cream corn (canned or frozen), 1/2 teaspoon paprika, and salt and pepper to taste. Remove the bay leaf.
- Stir in 2 tablespoons chopped green onions. Heat through and serve immediately. Garnish with extra green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
31g
Fat
0g
Carbs
24g
