LOW-FAT POTATO AND LEEK SOUP
Enjoy this low fat, filling comfort food without the guilt of rich, cream-based soups. Best of all it's easy to make and the perfect antidote to a cold winter evening. Enjoy with a slice of soda bread. (From the Wild Oats website).
Provided by tehparrot
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large soup pot. Add garlic, shallots, carrots and leeks. Cook for 5 minutes, or until soft.
- Add potatoes, broth and milk. Bring to a boil, then turn down to a simmer and cook for about 25 minutes, or until potatoes are fork-tender.
- Blend until smooth with an immersion blender or in small batches in a standard blender.
- Adjust seasoning to taste. Serve warm garnished with chives.
LOW FAT POTATO LEEK SOUP
This is the simple Potato Leek Soup I like to make in big batches the day after I roast a chicken. One chicken carcass usually yields about 8 cups of broth which works perfectly for this recipe. I developed it using inspiration from a few online recipes but deliberately took out the usual milk and reduced the butter. I also didn't want too many complicated ingredients to prepare - so kept the spices to a minimum. For safety you will need to use a pressure cooker if you plan to jar and preserve it.
Provided by SpicyWinters
Categories Chowders
Time 50m
Yield 3 liters, 12 serving(s)
Number Of Ingredients 7
Steps:
- 1. Get a big pot that will fit all the ingredients and warm butter or margarine on medium heat till it melts.
- 2. Toss in the leeks and stir fry on medium for 5 minutes.
- 3. Add in the potato cubes and stir fry on medium for another 5 minutes.
- 4. Add in the broth and bring to a boil on high heat while slowly stirring, then immediately reduce to medium low and allow to simmer for 15 minutes or until the potato cubes are just tender.
- 5. Reduce heat to very low so the soup does not cool off.
- 6. Scoop 50% of the soup with potato cubes into blender and puree.
- 7. Put the pureed soup back in the pot and stir.
- 8. Add in the dill, marjoram, salt and pepper.
- 9. Simmer until ready to serve or put in jars for preserving. (you must use a pressure cooker - 10lbs @ 45 minutes).
- 10. When serving you can garnish with crumbled bacon or chopped dill.
Nutrition Facts : Calories 152.8, Fat 6.8, SaturatedFat 3.9, Cholesterol 16.1, Sodium 582.8, Carbohydrate 17.9, Fiber 2.2, Sugar 2, Protein 5.7
CREAMY LOW-FAT POTATO SOUP
Make and share this Creamy Low-Fat Potato Soup recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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).
- In a small bowl whisk together 1/4 cup evaporated milk with 3 tablespoons cornstarch until smooth; stir into the simmering broth mixing constantly.
- 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.
- Remove from heat season with black pepper and salt if desired, then stir in the shredded cheese.
- Delicious!
Nutrition Facts : Calories 248.6, Fat 0.5, SaturatedFat 0.2, Cholesterol 3.6, Sodium 305, Carbohydrate 51, Fiber 4.7, Sugar 12.8, Protein 10.8
LOW-FAT POTATO AND LEEK SOUP
A tasty, light potato and leek soup, good for those looking to watch what they eat!
Provided by foodcanuck
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter in a medium stockpot over medium heat. Add onions and cook, stirring frequently, until slightly translucent, about 5 minutes. Add celery and cook for 2 more minutes. Add leeks and cook, stirring frequently, until limp, 2 to 3 minutes.
- Reduce heat to medium-low and add potatoes and 3 cups water. Cook until potatoes are slightly soft, adding just enough water to keep potatoes and leeks covered, 20 to 25 minutes. Slowly add milk while stirring continuously. Add salt and pepper and cook until heated through, 5 to 10 minutes.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 29.2 g, Cholesterol 10.6 mg, Fat 2.9 g, Fiber 3.3 g, Protein 6.8 g, SaturatedFat 1.8 g, Sodium 274.4 mg, Sugar 8.4 g
CREAMY POTATO SOUP (LOW-FAT/HEART-HEALTHY)
Make and share this Creamy Potato Soup (Low-Fat/Heart-Healthy) recipe from Food.com.
Provided by IrishEyes.NYC
Categories Potato
Time 30m
Yield 8 bowls, 8 serving(s)
Number Of Ingredients 9
Steps:
- Pour 4 cups vegetable broth into large pot; add potatoes; bring to a boil and simmer until fork-tender; drain and slightly mash potatoes; reserve broth.
- Pour remaining 1 cup vegetable broth into medium pot; add cauliflower and onions; bring to a boil and simmer until very soft.
- Scoop cauliflower mixture into blender and process until smooth. Add reserved broth from cooked potatoes if necessary.
- Blend 1/2 cup milk with brown rice flour in a bowl with a fork; set aside. Pour pureed cauliflower and remaining 1 cup milk into medium pot. Heat until warmed through, then slowly whisk in milk/rice flour mixture.
- Continue whisking while heating until soup base thickens. Add reserved potatoes (and remaining broth if needed); heat until thickened and bubbly.
- Serve soup into bowls garnished with 1 Tbs. shredded cheese and 1/2 slice prepared turkey bacon.
Nutrition Facts : Calories 188.5, Fat 4.3, SaturatedFat 2, Cholesterol 14.6, Sodium 172.4, Carbohydrate 30.4, Fiber 4.5, Sugar 5.4, Protein 8.5
LOW-FAT LOADED BAKED POTATO SOUP
A version of Baked Potato Soup to cut out some of the fat and calories. Comfort food and crock pot easy!
Provided by Caroline Cooks
Categories Potato
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine first six ingredients in a slow cooker.
- Cover and cook on HIGH for 4 hours or LOW for 8 hours,until potatoes are tender.
- Remove 1 cup of mixture and mash potatoes; return to cooker.
- Add Half and Half, cheese, and chives; mix well.
- Heat thoroughly.
- To serve: Top with dollop of sour cream, sprinkles of cooked bacon and more cheese, if desired.
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- Combine evaporated milk and cornstarch, whisking to combine until no lumps remain. The last 30 minutes of cooking, add cream cheese, cornstarch/milk mixture, shredded cheddar, salt, pepper and celery seed. Stir to combine, cover and continue cooking 30 minutes.
- Remove lid and mash about half of the potatoes with a potato masher to thicken the soup up even more.
- Serve garnished with any of the toppings. Leftovers can be refrigerated in an airtight container for 3-4 days.
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- Allow to cool slightly, then remove the skins. I hold them with a paper towel so I don't burn my hands.
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