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Skinny Potato Soup
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Description
Comfort food meets health food. A secret ingredient lends creaminess without adding fat! You can substitute vegetable broth for chicken broth to make this a vegetarian soup.
Ingredients
- 1 Tablespoon Olive Oil
- 1 Medium Onion, Chopped
- 1 can Chicken Broth (14.5 Oz. Can)
- 1 cup Water
- 1-½ pound Potatoes, Chopped Into Bite-sized Pieces
- ½ pounds Carrots, Chopped Into Bite-sized Pieces
- 1 can Low-fat Cream Of Mushroom Soup (10 Oz Can)
- 1 cup Skim Milk Or More As Needed For Desired Consistency
- ½ teaspoons Ground Black Pepper
- 1 Tablespoon Dried Parsley
- 1 cup Pumpkin Puree
- 2 cups Fat Free Shredded Cheddar Cheese
Preparation
Heat olive oil in a large saucepan over medium heat. Add onions into the hot oil and saute until soft. Add broth, water, potatoes and carrots and bring to a boil. Lower heat and add the can of cream of mushroom soup, milk, pepper and parsley. Simmer until potatoes and carrots are soft. Whisk in pumpkin and cheese and continue to heat for a few minutes before serving. If soup is too thick, add more milk.
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