My husband usually doesn’t care for low-fat dishes. So he was quite surprised to find, after polishing off a bowl of this rich-tasting soup, that it has only 2 grams of fat per serving. Yum!
—NATALIE WARF SPRING LAKE, NC
START TO FINISH: 30 MIN. • MAKES: 5 SERVINGS
1 3/4 cups diced peeled potatoes
1 medium onion, chopped
1/4 cup chopped celery
1 can (14 1/2 ounces) reduced-sodium chicken broth
1/8 teaspoon pepper
3 tablespoons cornstarch
1 can (12 ounces) fat-free evaporated milk, divided
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1. In a large saucepan, combine the potatoes, onion, celery, broth and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until vegetables are tender.
2. Combine cornstarch and 1/4 cup milk until smooth; stir into potato mixture. Add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted.
PER SERVING 1 cup equals 178 cal., 2 g fat (0 sat. fat), 9 mg chol., 274 mg sodium, 26 g carb., 0 fiber, 14 g pro. Diabetic Exchanges: 2 starch, 1 medium-fat meat.