Chef Meg lowered the fat and calories of traditional potato soup by using 1% milk and using bacon and cheese as garnishes instead of ingredients. Onion and celery add fiber, and low-sodium stock keeps salt levels in check. Try adding 1/2 cup cooked millet to the soup in the last five minutes of cooking to boost the fiber (nutrition info not included).
This one came from a coworker of mine and it is absolutely amazing with soups and stews! It's also a nice alternative to corn bread! Enjoy!
Note: It works best with butter and I have been adding more seasoning they call for.