Low-fat Creamy Potato Soup

Incredibly low fat yet velvety smooth, this simple and savory potato soup is a cinch to make and can be ready and  on your table  in under 30 minutes. (That includes prep work!)

Low-fat Creamy Potato Soup

I first posted this soup last November. This was very early on in my blogging adventure and one of my first recipes. First of all, let me say that I love my original version (click here for the original) BUT the photos are a bit lacking in quality and quite honestly, because I was so new in the world of blogging, I feel like it didn’t quite get the love it deserved. I mean, this soup is soooooo good. Just look at how smooth and creamy it is!

Low-fat Creamy Potato Soup
 So when a cold front blew in the other day, I thought it was the perfect time to make a pot. This soup is a favorite of my husband’s (he’s quite the picky eater so already I’m feeling a major sense of a accomplishment ) Add in the fact that BOTH, yes I repeat, both kids ate it right up without complaint…. Well, I almost feel like a super hero. A dinner that the entire family happily devoured. Mission accomplished 😉
Low-fat Creamy Potato Soup
This time around though, I took a few shortcuts for convenience and time sake. For example, instead of 1 medium head of fresh cauliflower, I used 2 bags of frozen, pre-chopped cauliflower. I was also out of cornstarch so I just omitted it and simply puréed the potatoes and cauliflower completely. The original recipe only called for pureeing 3/4 of the potatoes and cauliflower but I am really loving the ultra smooth and creamy texture that pureeing everything provides. I also added a teaspoon of coarse garlic salt and I have say, I think it might be even better than the original! This soup has very basic ingredients, takes moments to prepare, and is the absolute perfect way to warm up on a cool fall evening. A mere 130 calories a cup, you could even help yourself to a guilt free dessert!
Low-fat Creamy Potato Soup

Low-fat Creamy Potato Soup

  • Yield: 14 cups
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes


  • 8 cups reduced fat, reduced sodium chicken broth
  • 8 medium potatoes (9 if a few are on the small side)
  • 2 1lb bags frozen chopped cauliflower.
  • 1 medium onion, quartered
  • 1/2 cup 2% milk
  • 2 teaspoons garlic powder
  • 1 teaspoon coarsely ground garlic salt
  • 1/4 teaspoon fresh ground black pepper


  1. In a large soup pot, add chicken broth, potatoes, cauliflower and onion and bring to a boil.

  2. Once soft, use an immersion blender* and completely purée the vegetables until smooth.

  3. Stir in milk, garlic, salt and pepper.

  4. I served this topped with shredded cheddar, bacon pieces, and chives. Enjoy.


* A table top blender works just as well here but be careful because any splatters will be HOT and could burn you. If you're  using a regular blender or food processor, transfer over boiled vegetables in small batches with small amounts of broth.

Nutrition Facts Servings 14.0 Amount Per Serving (1 cup) Calories 127 Total Fat 0g Saturated Fat 0g Monounsaturated Fat 0g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 1mg Sodium 424mg Potassium 661mg Total Carbohydrate 27g Dietary Fiber 3g Sugars 3g Protein 4g

Low-fat Creamy Potato Soup

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