Low Fat Potato Soup Ii
Warm, creamy, and incredibly satisfying, Low Fat Potato Soup II is the perfect guilt-free comfort food for any season. Made with hearty russet potatoes, aromatic garlic and onion, and a light yet velvety base of skim milk and low-sodium vegetable broth, this wholesome soup delivers big flavor without the extra calories. A touch of olive oil and cornstarch brings the perfect balance of richness and thickness, while an optional garnish of fresh parsley adds a pop of color and freshness. Ready in just 45 minutes, this nutritious recipe is easy to prepare and ideal for busy weeknights. Serve it as a cozy standalone meal or pair it with crusty whole-grain bread for a nourishing, low-fat dinner. Perfect for anyone seeking lighter, healthier meal options!
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Recipe Information
Ingredients
- 4 medium (about 2 lbs) Russet potatoes
- 1 medium Onion
- 2 cloves Garlic
- 4 cups Low-sodium vegetable broth
- 1 cup Skim milk
- 2 tablespoons Cornstarch
- 1 teaspoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel and dice the potatoes into small, uniform cubes. Finely chop the onion and mince the garlic.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 3–4 minutes until softened and fragrant.
Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and let it simmer for 15–20 minutes, or until the potatoes are tender and easily pierced with a fork.
In a small bowl, whisk the cornstarch and skim milk together until smooth. Slowly pour the mixture into the soup, stirring continuously to avoid clumps.
Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches, blend until smooth, and return it to the pot.
Season the soup with salt and ground black pepper. Adjust seasoning to taste.
Simmer the soup for an additional 5 minutes, stirring occasionally, until it thickens slightly.
Serve the soup hot, garnished with freshly chopped parsley if desired. Pair with a slice of whole-grain bread for a complete, low-fat meal.
Nutrition Facts
Calories |
3930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 2351 mg | 102% | |
| Total Carbohydrate | 853.0 g | 310% | |
| Dietary Fiber | 65.5 g | 234% | |
| Total Sugars | 65.4 g | ||
| Protein | 115.8 g | 232% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 957 mg | 74% | |
| Iron | 43.2 mg | 240% | |
| Potassium | 21819 mg | 464% | |
*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.
