Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, potato soup (yummy - w/low fat options). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Potato Soup (Yummy - w/Low Fat Options) is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Potato Soup (Yummy - w/Low Fat Options) is something which I’ve loved my entire life. They’re nice and they look fantastic.
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To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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):
- Prepare Chunky Soups
- Get 12 small red potatoes, cubed small
- Prepare 1 onion, diced
- Get 3 celery stalks, diced
- Take 4 cup water
- Prepare 2 can Campbell's Cream of Mushroom Soup
- Prepare 1/2 tsp salt - or more to taste
- Prepare 1 pinch of celery salt
- Take 1/2 tsp cajun seasoning
- Prepare 1 pinch of rosemary
- Make ready 1 ground red and black pepper - to taste
- Get 1 cup milk
- Make ready 3 tbsp all-purpose flour
- Prepare 1 tsp chopped parsley
- Take 8 slice bacon, diced
- Prepare 1 cheese, shredded
- Prepare 1 corn tortilla chips, crumbled
A simple, yet delicious potato soup that's quick and easy to make. Potatoes are simmered in a creamy white soup base. Serve with crusty bread rolls, if desired. It's the perfect winter soup to be enjoyed all year round.
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.
Serve with crusty bread rolls, if desired. It's the perfect winter soup to be enjoyed all year round. Dear Jeanne: My husband and I are extremely fond of baked-potato soup. The problem is we are both on a fat-restricted diet and I also need to watch his sugar and salt intake. Could you come up with a lighter version of this soup?
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