Creamy Potato Soup Recipes

Creamy LowFat Potato Soup Recipe Food.com

WEBFeb 4, 2013 · In a small bowl whisk together 1/4 cup evaporated milk with 3 tablespoons cornstarch until smooth; stir into the simmering broth mixing …

1. In a saucepan combine the cubed potatoes with onion, celery, cayenne, garlic powder and bouillon powder and chicken broth (start with 2 teaspoon bouillon powder) bring to a simmer over medium heat.
2. Reduce heat cover and simmer for about 20 minutes or until veggies are tender (at this point you may add in more bouillon powder if desired).
3. In a small bowl whisk together 1/4 cup evaporated milk with 3 tablespoons cornstarch until smooth; stir into the simmering broth mixing constantly.
4. Add in the remaining evaporated milk; bring back to a boil, reduce heat to low and simmer for about 3-5 minutes or until bubbly and thickened.

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Creamy Potato Soup (LowFat/HeartHealthy) Recipe Food.com

WEBApr 15, 2014 · Scoop cauliflower mixture into blender and process until smooth. Add reserved broth from cooked potatoes if necessary. Blend 1/2 cup milk with brown rice …

1. Pour 4 cups vegetable broth into large pot; add potatoes; bring to a boil and simmer until fork-tender; drain and slightly mash potatoes; reserve broth.
2. Pour remaining 1 cup vegetable broth into medium pot; add cauliflower and onions; bring to a boil and simmer until very soft.
3. Scoop cauliflower mixture into blender and process until smooth. Add reserved broth from cooked potatoes if necessary.
4. Blend 1/2 cup milk with brown rice flour in a bowl with a fork; set aside. Pour pureed cauliflower and remaining 1 cup milk into medium pot. Heat until warmed through, then slowly whisk in milk/rice flour mixture.

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Loaded Baked Potato Soup Skinnytaste

WEBAug 21, 2023 · Boil: With the pot on medium heat, add the chicken broth, milk, and potatoes and bring to a boil. Blend: Puree the soup until …

1. Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400F for 1 hour or until tender. Cool. Peel potatoes.
2. Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.
3. On medium heat, add chicken broth, milk, potatoes and bring to a boil.
4. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.

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