Potato Soup

READY IN: 40mins
Recipe by Miss Nancy

This is worth keeping. We gave up our old recipe and now use this one even though we are not really on a diet. Full of flavor and real easy....my favorite combo. 4 points.

Top Review by Manda

This is a wonderful, low-fat, creamy potato soup! I made a few changes...added some sliced celery, garlic powder (garlic addict!), salt, and black pepper. I also added a handful of baby portobella mushrooms that I wanted to use up. I think next time, I will puree some of the mixture to make it even creamier, although it was great as posted! I used dried parsley flakes and did not add chives. Thanks so much for posting this recipe! I will definitely be making this again! ~Manda

Ingredients Nutrition

  • 4 cups potatoes, thinly sliced
  • 1 cup onion, diced (can use frozen)
  • 3 tablespoons butter or 3 tablespoons low-fat margarine
  • 1 12 cups potato water
  • 1 12 cups evaporated skim milk
  • 4 teaspoons minced parsley (I use neither option) (optional)
  • chopped chives (optional)


  1. Cook potatoes and onions in just enough water to cover.
  2. Drain and reserve 1 1/2 cups water.
  3. Break up potatoes with a fork.
  4. Add butter, water, milk and salt.
  5. Heat.
  6. You can sprinkle bacon bits and grated cheese on top.

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