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.


Nutritional Info *per serving

  • Calories 215
  • Fat 1g
  • Saturated Fat 0g
  • Cholesterol 1mg
  • Sodium 390mg
  • Carbohydrate 46g
  • Fiber 4g
  • Sugars 3g
  • Protein 8g