Creamy Extreme Low Fat Potato Soup

Really you won’t even know this is low-fat it’s creamy rich and filling with no added oil or butter so eat with gusto!

Amounts may be reduce to half to yield 4  if desired

Servings 8

Ingredients:

4 large potatoes, peeled and diced

1 medium onion, chopped

1 large celery rib, diced

1/2 teaspoon crushed red chili flakes, or to taste

1-1/2 teaspoons garlic powder (can use more)

1 teaspoon fresh ground black pepper

1-1/2 tablespoons chicken bouillon powder, or to taste

2 (14-ounce) cans fat-free chicken broth

6 tablespoons cornstarch

2 (12-ounce) cans fat-free evaporated milk, divided

2 cups reduced-fat shredded cheddar cheese

1 teaspoon fresh ground black pepper, or to taste

chopped green onion

Instructions:——————————————

In a large saucepan or Dutch oven combine the cubed potatoes with chopped onion, celery, chili flakes, garlic powder, black pepper 1-1/2 tablespoons bouillon powder and chicken broth; bring to a simmer over medium heat.

Reduce heat to low and simmer for about 20 minutes or until veggies are tender (at this point you may add in more chicken bouillon powder if desired).

Meanwhile in a small whisk cornstarch with 1/2 cup evaporated milk until smooth; stir into the simmering broth mixture mixing constantly.

Add in all remaining evaporated; bring back to a boil, then reduce heat to low and simmer for 10 minutes or until bubbly hot and thickened.

Remove from heat stir in the shredded cheddar cheese, then season with seasoned salt or white salt and more black pepper if desired.

Ladle into bowls then sprinkle chopped green onions over the top.

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Lower Fat Creamy Chicken and Potato Soup

Kitten’s Cheddar Cheese Potato Soup

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Healthy Creamy Chicken Noodle Soup

After Thanksgiving Creamy Turkey and Rice Soup

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