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    You are in: Home / Recipes / Thick and Creamy Low-Fat Cream of Potato Soup Recipe
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    Thick and Creamy Low-Fat Cream of Potato Soup

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 15 mins

    15 mins

    8 hrs

    Robyn's Cookin''s Note:

    This is SO GOOD and tastes completely sinful, but it's not! Very low fat, but so thick and creamy thanks to the evaporated milk (thick like cream, but fat free) and instant potatoes. I usually make this in my crockpot, but it can be done on the stove top as well (simmer for about an hour).

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    Serves: 10


    Units: US | Metric


    1. 1
      Place the veggies, water, bouillon, cream soups, parsley, and margarine into the crock pot.
    2. 2
      Cover and cook on low for 8 hours.
    3. 3
      During the last hour, stir in the evaporated milk and the instant potatoes.
    4. 4
      To serve, garnish each bowl with the green onion, cheese, and bacon, if desired.

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    Ratings & Reviews:

    • on March 11, 2010


      I added some thick bacon from the meat counter. Dice it and add it to the soup to give it a great flavor. I've tried turkey bacon, but the flavor was not as strong

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Thick and Creamy Low-Fat Cream of Potato Soup

    Serving Size: 1 (295 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 214.0
    Calories from Fat 52
    Total Fat 5.8 g
    Saturated Fat 1.2 g
    Cholesterol 4.9 mg
    Sodium 811.4 mg
    Total Carbohydrate 34.6 g
    Dietary Fiber 3.2 g
    Sugars 7.2 g
    Protein 6.8 g

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