Low-Fat Potato Soup

  • Yield 2 servings

This snazzy soup starts with hash browns, so no time-consuming potato peeling. It's almost faster than opening a can.


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