How to Cook Yummy Potato Soup (Yummy - w/Low Fat Options)

Delicious, fresh and tasty.

Potato Soup (Yummy - w/Low Fat Options). Potatoes: I highly recommend making this soup with buttery Yukon gold potatoes. But russets or red potatoes would also do. I'm a big believer that the more, the merrier when it comes to toppings and potato soup.

Potato Soup (Yummy - w/Low Fat Options) Soothing √ Comforting √ Full of veggies √ Low in fat √. Plus it also happens to be mega budget friendly which is always nice after Christmas (and after buying and Add the bay leaf and potatoes. POTATO SOUP RECIPE - SO YUMMY! You can cook Potato Soup (Yummy - w/Low Fat Options) using 17 ingredients and 10 steps. Here is how you cook that.

Ingredients of Potato Soup (Yummy - w/Low Fat Options)

  1. Prepare of Chunky Soups.
  2. It's of small red potatoes, cubed small.
  3. You need of onion, diced.
  4. It's of celery stalks, diced.
  5. It's of water.
  6. Prepare of Campbell's Cream of Mushroom Soup.
  7. It's of salt - or more to taste.
  8. Prepare of of celery salt.
  9. Prepare of cajun seasoning.
  10. Prepare of of rosemary.
  11. You need of ground red and black pepper - to taste.
  12. Prepare of milk.
  13. You need of all-purpose flour.
  14. It's of chopped parsley.
  15. Prepare of bacon, diced.
  16. You need of cheese, shredded.
  17. You need of corn tortilla chips, crumbled.

Today I show you how to make my potato soup recipe! Thanks for watching and be sure to SUBSCRIBE! Make this soup with baked potatoes or leftover mashed potatoes. Well, relatively low when you compare it to other cream-based soup recipes.

Potato Soup (Yummy - w/Low Fat Options) instructions

  1. In a large stock pot, cook bacon until crisp. (Bacon is used as a garnish).
  2. Remove bacon and remove and discard half of the fat from the pot. Add onions and celery to pot (with remaining bacon fat) and saute for 2 mins. - FOR A LOWER FAT VERSION, AFTER BACON IS COOKED, DISCARD ALL FAT AND SAUTE USING OLIVE OIL..
  3. Add potatoes to the pot (I like to keep the skin on). Cook for 5 mins..
  4. Add seasoning.
  5. Add water.
  6. Add Campbell's Cream of Mushroom Soup (or your favorite condensed creamy soup). Stir and cook until potatoes begin to soften, about 8 - 10 mins. - FOR A LOWER FAT VERSION, USE 98%FAT FREE CAMPBELL'S CREAM OF MUSHROOM SOUP..
  7. In a separate bowl, mix milk and flour until smooth. Add milk mixture (slowly while stirring) into pot. Cook for 5 mins. - FOR A LOWER FAT VERSION, USE NON-FAT MILK..
  8. Remove half of the ingredients from the pot, and blend in a blender untill smooth. Return the blended ingredients to the pot and mix with the chunky ingredients (this keeps texture in your soup)..
  9. Add parsley. Simmer, stir, and taste. YUM!.
  10. When serving, garnish with cheese, bacon, and/or tortilla chips (optional but adds more texture, crunch, and flavor). - FOR A LOWER FAT VERSION, OMIT BACON OR SUBTITUTE WITH TURKEY BACON, OMIT CHEESE, AND USE FAT FREE TORTILLA CHIPS..

We're having soup weather in St. Louis now, so it was time to make a pot It tastes too rich and creamy to be low in calories and fat! from The Yummy Life. A great way to use leftover mashed potatoes! Milk and chicken broth complete the soup. Also can be made with fresh potatoes, and leeks instead of onions.