Thick and Creamy Low-Fat Cream of Potato Soup

“This is SO GOOD and tastes completely sinful, but it's not! Very low fat, but so thick and creamy thanks to the evaporated milk (thick like cream, but fat free) and instant potatoes. I usually make this in my crockpot, but it can be done on the stove top as well (simmer for about an hour).”
READY IN:
8hrs 15mins
SERVES:
10
YIELD:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the veggies, water, bouillon, cream soups, parsley, and margarine into the crock pot.
  2. Cover and cook on low for 8 hours.
  3. During the last hour, stir in the evaporated milk and the instant potatoes.
  4. To serve, garnish each bowl with the green onion, cheese, and bacon, if desired.

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