Total Time
40mins
Prep 20 mins
Cook 20 mins

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.

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)

Directions

  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.

Reviews

(1)
Most Helpful

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

Manda November 14, 2004

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