Low Fat Creamy Potato Soup
Indulge guilt-free in the velvety satisfaction of Low Fat Creamy Potato Soup, a wholesome and comforting dish that's perfect for cozy nights or light lunches. This recipe combines the rich, natural creaminess of Yukon Gold potatoes with the tangy smoothness of non-fat Greek yogurt and skim milk, creating a luscious texture without the excess calories. Sautéed onions, celery, and garlic infuse the broth with aromatic depth, while low sodium vegetable stock keeps it heart-healthy. The soup is pureed to perfection for a silky consistency and finished with fresh chopped chives for a hint of brightness. Quick to prepare in just 45 minutes and packed with flavor, this soup is ideal for anyone seeking a nourishing, low-fat alternative to traditional creamy soups. A comforting bowl of this soup is bound to satisfy your cravings while supporting your healthy lifestyle!
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Recipe Information
Ingredients
- 4 medium (about 1.5 pounds) Yukon Gold potatoes
- 4 cups Low sodium vegetable broth
- 1 medium Onion
- 2 stalks Celery
- 3 cloves Garlic
- 1 cup Non-fat Greek yogurt
- 1 cup Skim milk
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup chopped Chives
Instructions
Peel and dice the Yukon Gold potatoes into 1-inch cubes and set aside.
Finely chop the onion and celery, and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and celery and sauté for about 5 minutes until the onion becomes translucent.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced potatoes and the low sodium vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and let it cook for 15-20 minutes, or until the potatoes are very tender.
Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. Alternatively, puree in batches using a traditional blender, taking care with the hot liquid.
Stir in the non-fat Greek yogurt and skim milk. Season with salt and ground black pepper, mixing thoroughly to combine.
Simmer for another 5 minutes over low heat to allow the flavors to meld but do not let it boil.
Serve the soup hot, garnished with chopped chives for added flavor and color.
Nutrition Facts
Calories |
2519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 3314 mg | 144% | |
| Total Carbohydrate | 530.2 g | 193% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 50.8 g | ||
| Protein | 94.5 g | 189% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1013 mg | 78% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 13340 mg | 284% | |
*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.
