Creamy Low Fat Potato Soup
Indulge in a bowl of comforting and nutritious Creamy Low Fat Potato Soup, a delightful blend of hearty vegetables and silky smooth texture without the guilt. Perfect for chilly evenings or a light lunch, this recipe combines tender Russet potatoes, carrots, celery, and a hint of garlic with low-fat milk and aromatic dried thyme to create a luscious, low-calorie soup. Using an immersion blender ensures a velvety consistency, while olive oil and low-sodium vegetable broth keep it heart-healthy. Ready in just 45 minutes, this cozy soup is simple to make and can be customized with fresh parsley for an elegant finish. Whether you're craving a wholesome one-pot meal or a nourishing side dish, this low-fat potato soup is a must-try for health-conscious comfort food lovers!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 4 medium (about 1.5 pounds) Russet potatoes
- 2 medium Carrots
- 2 medium Celery stalks
- 1 small Yellow onion
- 2 cloves Garlic
- 4 cups Low-sodium vegetable broth
- 2 cups Low-fat milk (1%)
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel the potatoes and cut them into small cubes. Peel and dice the carrots, celery, and onion. Mince the garlic.
In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrots. Sauté for 5-7 minutes or until the vegetables soften slightly.
Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
Add the cubed potatoes to the pot along with the vegetable broth, dried thyme, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 15-20 minutes or until the potatoes are tender when pierced with a fork.
Using an immersion blender, puree the soup in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
Stir in the low-fat milk and heat the soup over low heat until warmed through. Do not allow it to boil.
Taste and adjust the seasoning with more salt and pepper, if needed.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm.
Nutrition Facts
Calories |
785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 761 mg | 33% | |
| Total Carbohydrate | 160.6 g | 58% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 16.8 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 274 mg | 21% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 4032 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
