Creamy Low Fat Potato Soup

Indulge in a bowl of comforting and nutritious Creamy Low Fat Potato Soup, a delightful blend of hearty vegetables and silky smooth texture without the guilt. Perfect for chilly evenings or a light lunch, this recipe combines tender Russet potatoes, carrots, celery, and a hint of garlic with low-fat milk and aromatic dried thyme to create a luscious, low-calorie soup. Using an immersion blender ensures a velvety consistency, while olive oil and low-sodium vegetable broth keep it heart-healthy. Ready in just 45 minutes, this cozy soup is simple to make and can be customized with fresh parsley for an elegant finish. Whether you're craving a wholesome one-pot meal or a nourishing side dish, this low-fat potato soup is a must-try for health-conscious comfort food lovers!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium (about 1.5 pounds) Russet potatoes
• 2 medium Carrots
• 2 medium Celery stalks
• 1 small Yellow onion
• 2 cloves Garlic
• 4 cups Low-sodium vegetable broth
• 2 cups Low-fat milk (1%)
• 1 tablespoon Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Dried thyme
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Peel the potatoes and cut them into small cubes. Peel and dice the carrots, celery, and onion. Mince the garlic.

Step 2

In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrots. Sauté for 5-7 minutes or until the vegetables soften slightly.

Step 3

Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.

Step 4

Add the cubed potatoes to the pot along with the vegetable broth, dried thyme, salt, and black pepper. Stir to combine.

Step 5

Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 15-20 minutes or until the potatoes are tender when pierced with a fork.

Step 6

Using an immersion blender, puree the soup in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.

Step 7

Stir in the low-fat milk and heat the soup over low heat until warmed through. Do not allow it to boil.

Step 8

Taste and adjust the seasoning with more salt and pepper, if needed.

Step 9

Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm.

Nutrition Facts

Serving size	(4480.3g)

Amount per serving	% Daily Value*
Calories	3140.6

Total Fat 19.4g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 1.5g
Cholesterol 24.0mg	0%
Sodium 3671.8mg	0%
Total Carbohydrate 658.7g	0%
Dietary Fiber 54.0g	0%
Total Sugars 70.6g
Protein 98.2g	0%

Vitamin D 254.0IU	0%
Calcium 1171.1mg	0%
Iron 33.5mg	0%
Potassium 17557.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 5.5%

Protein: 12.3%

Carbs: 82.3%