Low-Fat Potato Soup

  • Yield: 2 servings


2cups frozen hash brown potatoes, partially thawed
1 (14 1/2-ounce) can fat-free chicken or vegetable broth
1/3cup finely chopped onion
1tablespoon all-purpose flour
1/3cup skim milk


  1. Heat hash browns, broth and onion in a large nonstick pot until boiling.
  2. Reduce heat to a simmer and cook for an additional 8-10 minutes.
  3. Whisk together flour and milk. Add in potatoes and boil, then reduce heat and simmer for an additional 5 minutes. Make sure to stir.
  4. If soup over-thickens, add more milk.



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