Thick and Creamy Low Fat Cream of Potato Soup
Dive into a bowl of comfort with this **Thick and Creamy Low Fat Cream of Potato Soup**, a wholesome twist on a classic favorite. Made with hearty Russet potatoes, fragrant garlic, and a touch of dried thyme, this recipe delivers rich, velvety flavor without the guilt. The addition of low-fat milk and a cornstarch slurry ensures a luscious, creamy texture while keeping it light and healthy. Perfect for busy weeknights, this satisfying soup comes together in under an hour and is as nutritious as it is indulgent. Garnished with fresh green onions or chives, it’s a warm and cozy meal ideal for those craving comforting flavors with a low-calorie boost.
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Recipe Information
Ingredients
- 4 medium-sized Russet potatoes
- 1 large Yellow onion
- 3 cloves Garlic
- 4 cups Low-sodium chicken or vegetable broth
- 2 cups Low-fat milk (1% or skim)
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 2 tablespoons Green onions or chives (optional, for garnish)
Instructions
Peel and dice the potatoes into bite-sized cubes. Set aside.
Finely chop the onion and garlic.
Heat the olive oil in a large soup pot over medium heat.
Add the chopped onion to the pot and sauté for 4-5 minutes until soft and translucent.
Add the garlic and sauté for an additional 1 minute, stirring to prevent burning.
Stir in the diced potatoes, salt, pepper, and thyme. Cook for 2-3 minutes to lightly coat the potatoes in the seasonings.
Pour in the chicken or vegetable broth and bring the mixture to a boil.
Reduce the heat to medium-low, cover the pot, and simmer for 15-20 minutes or until the potatoes are fork-tender.
In a small bowl, mix the cornstarch with water to create a slurry. Set aside.
Once the potatoes are cooked, use an immersion blender or stand blender to puree the soup until smooth. Be cautious of the hot liquid if using a stand blender.
Return the soup to the pot (if using a stand blender) and stir in the low-fat milk.
Add the cornstarch slurry to the soup, stirring continuously over medium heat until the soup thickens, about 3-5 minutes.
Taste the soup and adjust the seasonings with extra salt or pepper if needed.
Ladle the soup into bowls and garnish with chopped green onions or chives, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
1203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 3242 mg | 141% | |
| Total Carbohydrate | 213.6 g | 78% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 39.0 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 820 mg | 63% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 5104 mg | 109% | |
*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.
