Thick and Creamy Low-Fat Cream of Potato Soup

"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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Ready In:
8hrs 15mins
Ingredients:
13
Serves:
10
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ingredients

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directions

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

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Reviews

  1. 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
     
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RECIPE SUBMITTED BY

<p>I never realized how easy it is to create restaraunt-quality dishes at home until I lived with my grandparents over one of my summer breaks from college. As soon as I got my first apartment (a year&nbsp;or so&nbsp;later), I started cooking and have been addicted ever since! I like to challenge myself with new ingredients and techniques. I'm big on research, and will spend hours learning the how to's of new ideas ahead of time, because there's nothing more depressing than making a disappointing meal! <br /><br />I've taken it upon myself to be in charge of Thanksgiving dinner for the past 5 years (I'm 27 now)...I enjoy the challenge, and think I put together a pretty darn good spread! :) <br /><br />My fiance and I both LOVE to eat good food, but although we won't deny ourselves some wings and a beer now and again, we try to eat pretty healthfully on a day-to-day basis.</p>
 
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