Rating: 4.5 stars 4.5
54 Ratings
  • 5 star values: 33
  • 4 star values: 19
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

'My husband usually doesn't care for low-fat dishes,' notes Natalie Warf of Spring Lake, North Carolina. 'So after finishing a bowl of this rich-tasting soup, he was surprised to learn that it's very low in fat.'

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Recipe Summary

prep:
30 mins
total:
30 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, combine the potatoes, onion, celery, broth and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until vegetables are tender. Combine cornstarch and 1/4 cup milk until smooth; stir into potato mixture. Add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted.

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Tips

Nutritional Analysis: One serving equals 178 calories, 2 g fat (0 saturated fat), 9 mg cholesterol, 274 mg sodium, 26 g carbohydrate, 0 fiber, 14 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable.

Nutrition Facts

177 calories; protein 14.2g; carbohydrates 24.8g; fat 2.2g; cholesterol 9.7mg; sodium 289.6mg. Full Nutrition
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