Potato Soup, Lightened Up by Dana Angelo White in Budget-Friendly Foods, Meal Makeovers, March 2, 2010
A cool-weather staple, creamy potato soup can have anywhere from 300 to 500 calories and 35 grams of fat per serving! Our lightened-up versions taste just as good as the cream-laden recipes and, since the main ingredients are potatoes, won’t bust your budget.
Creamy Dreamy
Thanks to the starch content, potatoes make a creamy soup all by themselves. All you have to do is combine sautéed vegetables and diced potatoes with chicken or vegetable broth. Cook until the potatoes are tender and puree the mix using a blender or food mill. For a deeper flavor, try roasting the potatoes first.
A typical potato soup recipe made with heavy cream has 10 times more fat than one using with whole milk, so make the switch! Or, for a calorie-controlled bit of richness, swap out cream for extra broth or water and top individual portions with a small dollop of sour cream or crème fraiche.
Bulk Up, Stay Slim
Save money, time and calories by using these pointers:
- Buy bags of potatoes when they’re on sale — store them in a cool, dry place for two to three months.
- Make a meal out of a broth soup by adding chunks of potatoes like in this Rhode Island Clam Chowder.
- Make large batches of soup, pack it in quart containers and store them in the freezer.
- Keep calories under control by using lots of sautéed veggies such as celery, carrots, leeks and onions.
- Swap out classic toppers — bacon and cheese — with whole wheat croutons and chives.
- Healthy recipes to try:
- Zucchini Vichyssoise
- Sweet Potato Soup
- Creamy Potato Parsley Soup
- Vichyssoise with Sour Cream and Chives
- Rhode Island Style Clam Chowder
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More posts from Dana Angelo White.
Tags: potato soup, potatoes
You're not blind, Paige, the recipe isn't here. Hey, Food Network, are you trying to make us crazy?
I think the recipe is under the healthy recipes to try section at the end of the article.
Instead of cream,we use evaporated skim milk. This works well in most recipes that call for cream or half and half
I put kale in my potato soup. I prepare the kale separate in a lil oil and 2 croves of garlic. Cook for about 5 to 10 min. Add a splash of water if needed. Then I add it to the soup. It's delicious and healthy!
I put kale in my potato soup. I prepare the kale separate in a lil oil and 2 cloves of garlic. Cook for about 5 to 10 min. Add a splash of water if needed. Then I add it to the soup. It's delicious and healthy!
Potato soup sounds good but no directions
Hi Bobbi,
Try this recipe: http://www.food.com/recipe/creamy-potato-parsley-…
ummmmmmm…. You don't NEED anything but potatoes and veggies and broth!!!. Thus the *light*
No butter…no cream….no milk….
No one needs a recipe….pretty self explanatory…
I agree with "cookin for years". You don't need a recipe. Just follow the adise above for a healthy low cal pototoe soup.
All you have to do is combine sautéed vegetables and diced potatoes with chicken or vegetable broth. Cook until the potatoes are tender and puree the mix using a blender or food mill. For a deeper flavor, try roasting the potatoes first.
this i think is the entire recipe lol!!
You article is well written. I enjoy reading your blog.