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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INGREDIENTS
Nutrition- 4
- 1
- 1
- 1
- 3 1⁄4cups water
- 1(10 1/2 ounce) can cream of mushroom soup
- 1(10 1/2 ounce) can cream of celery soup
- 1tablespoon dried parsley
- 2tablespoons margarine
- 1(13 ounce) can fat-free evaporated milk
- 4ounces instant mashed potatoes
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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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