Light Cream of Potato Soup

This richly textured potato soup is virtually fat free. Indulge yourself without the slightest bit of guilt.


  • 4 large Idaho® potatoes, peeled and diced
  • 1 small onion, chopped
  • 1/4 cup chopped celery
  • 2 1/4 cups water
  • 1 cup skim milk
  • 1 teaspoon chicken or vegetable-flavored bouillon granules
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper


  1. Combine potatoes, onion, celery and water in a deep 3-quart microwave-safe casserole dish; cover with microwaveable plastic wrap and microwave at HIGH 12 to 14 minutes, or until potatoes are tender, stirring every 4 minutes. Drain, reserving 1 1/2 cups cooking liquid.
  2. Mash vegetable mixture with a potato masher or electric mixer.
  3. Return reserved cooking liquid to mashed vegetable mixture in casserole dish; stir in skim milk, bouillon granules, salt, and pepper.
  4. Cover with microwaveable plastic wrap and microwave at HIGH 4 TO 6 minutes, or until thoroughly heated.
Print Recipe

Yield: 6 servings
Calories: 190
Sugar: 5g
Sodium: 317mg
Fat: .2g
Saturated Fat: .2g
Carbs: 42g
Fiber: 6g
Protein: 6g
Cholesterol: 1mg

Photo Credit:
Jacqueline Bruchez
(Recipe Photo Contest Winner)

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