Potato-Cheddar Soup - Low Fat Version

Cooking Recipes Catalogue

There's no bacon in this hearty potato soup recipe, but it certainly isn't lacking in flavor. A few more vegetables and a lot less fat and calories make a world of difference! This is a free sample recipe from our Quick-Smart™ premium recipe collect

INGREDIENTS (for 6 servings):


  • Place potato slices and 1/2 cup water in a large microwave-safe dish and microwave on High about 18 minutes, or until potato slices are tender. While potatoes are cooking, melt butter in a large non-stick saucepan. Saute carrots, celery, and onion in butter over medium heat for about 10 minutes, stirring frequently.
  • Lower heat to a simmer and stir in red bell pepper, salt, pepper, chicken broth, and potato slices (breaking potato slices into smaller pieces using spoon if desired). Cover saucepan and let simmer for a few minutes.
  • Blend quick mixing flour with sour cream and 1/4 cup of the low fat milk. Pour remaining milk into saucepan then stir in flour-sour cream mixture. Stir in grated cheese. Continue to simmer until flavors blend and soup is nicely thickened (3-5 minutes).

  • Note:

    The original recipe, Baked Potato Soup I, was submitted by Sherry Haupt, and contained 755 Calories, 50.6g Fat, 80mg Cholesterol, 1232mg Sodium, 49.9g Carbohydrates, 2.3g Fiber, 26.1g Protein per serving.