Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, potato soup (yummy - w/low fat options). One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Potato Soup (Yummy - w/Low Fat Options) is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Potato Soup (Yummy - w/Low Fat Options) is something which I have loved my entire life. They’re fine and they look wonderful.
This easy Potato Soup recipe is quick and easy to make on the stovetop, it's nice and creamy (without using heavy cream), and always so cozy and delicious! Cook until the potatoes until softened, being sure to stir the soup regularly so that the bottom does not burn. In this video I'll be making some good ol' fashioned Tater Soup. This is my granny's recipe from way back.
To begin with this particular recipe, we must prepare a few ingredients. You can cook potato soup (yummy - w/low fat options) using 17 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Potato Soup (Yummy - w/Low Fat Options):
- Take Chunky Soups
- Get 12 small red potatoes, cubed small
- Take 1 onion, diced
- Prepare 3 celery stalks, diced
- Get 4 cup water
- Get 2 can Campbell's Cream of Mushroom Soup
- Get 1/2 tsp salt - or more to taste
- Take 1 pinch of celery salt
- Get 1/2 tsp cajun seasoning
- Get 1 pinch of rosemary
- Prepare 1 ground red and black pepper - to taste
- Make ready 1 cup milk
- Make ready 3 tbsp all-purpose flour
- Take 1 tsp chopped parsley
- Make ready 8 slice bacon, diced
- Make ready 1 cheese, shredded
- Take 1 corn tortilla chips, crumbled
This soup can be served before a meal or it can even be served as a main course. A great way to use leftover mashed potatoes! Milk and chicken broth complete the soup. Also can be made with fresh potatoes, and leeks instead of onions.
Steps to make Potato Soup (Yummy - w/Low Fat Options):
- In a large stock pot, cook bacon until crisp. (Bacon is used as a garnish)
- Remove bacon and remove and discard half of the fat from the pot. Add onions and celery to pot (with remaining bacon fat) and saute for 2 mins. - FOR A LOWER FAT VERSION, AFTER BACON IS COOKED, DISCARD ALL FAT AND SAUTE USING OLIVE OIL.
- Add potatoes to the pot (I like to keep the skin on). Cook for 5 mins.
- Add seasoning
- Add water
- Add Campbell's Cream of Mushroom Soup (or your favorite condensed creamy soup). Stir and cook until potatoes begin to soften, about 8 - 10 mins. - FOR A LOWER FAT VERSION, USE 98%FAT FREE CAMPBELL'S CREAM OF MUSHROOM SOUP.
- In a separate bowl, mix milk and flour until smooth. Add milk mixture (slowly while stirring) into pot. Cook for 5 mins. - FOR A LOWER FAT VERSION, USE NON-FAT MILK.
- Remove half of the ingredients from the pot, and blend in a blender untill smooth. Return the blended ingredients to the pot and mix with the chunky ingredients (this keeps texture in your soup).
- Add parsley. Simmer, stir, and taste. YUM!
- When serving, garnish with cheese, bacon, and/or tortilla chips (optional but adds more texture, crunch, and flavor). - FOR A LOWER FAT VERSION, OMIT BACON OR SUBTITUTE WITH TURKEY BACON, OMIT CHEESE, AND USE FAT FREE TORTILLA CHIPS.
Milk and chicken broth complete the soup. Also can be made with fresh potatoes, and leeks instead of onions. Yummy way to use up mashed potatoes. I added sour cream chives and cheddar cheese sprinkles on top. Collection by Linda Maldonado. · This speedy sweet potato soup with avocado has a warming spiced flavor.
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