Low-Fat Potato Soup


'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.'

Prep Time:
30 mins
Total Time:
30 mins
5 servings


  • 1 ¾ cups diced peeled potatoes

  • 1 medium onion, chopped

  • ¼ cup chopped celery

  • 1 (14.5 ounce) can reduced-sodium chicken broth

  • teaspoon pepper

  • 3 tablespoons cornstarch

  • 1 (12 fluid ounce) can evaporated fat-free milk, divided

  • 1 cup shredded reduced-fat Cheddar cheese


  1. 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.


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.