Creamy Low-Fat Potato Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I have two potatoes listed you may add in more if desired, also you may omit the cayenne pepper. Ingredients:
2 large potatoes, peeled and diced |
1 medium onion, chopped |
1 stalk celery, diced |
cayenne pepper (to taste) |
1/2 teaspoon garlic powder (or to taste) |
2 -4 teaspoons chicken bouillon powder (or to taste) |
1 (14 1/2 ounce) can reduced-fat chicken broth |
3 tablespoons cornstarch |
1 (12 ounce) can fat-free evaporated milk, divided (can use fat-free half and half) |
1 cup shredded reduced-fat cheddar cheese |
fresh ground black pepper (to taste) |
salt (to taste) (optional) |
Directions:
1. In a saucepan combine the cubed potatoes with onion, celery, cayenne, garlic powder and bouillon powder and chicken broth (start with 2 teaspoon bouillon powder) bring to a simmer over medium heat.
2. Reduce heat cover and simmer for about 20 minutes or until veggies are tender (at this point you may add in more bouillon powder if desired).
3. In a small bowl whisk together 1/4 cup evaporated milk with 3 tablespoons cornstarch until smooth; stir into the simmering broth mixing constantly.
4. Add in the remaining evaporated milk; bring back to a boil, reduce heat to low and simmer for about 3-5 minutes or until bubbly and thickened.
5. Remove from heat season with black pepper and salt if desired, then stir in the shredded cheese.
6. Delicious!
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