Ingredients
-
2
-
1
-
1
-
-
1/2
-
2 - 4
-
1
-
3
-
1
-
1
-
-
-
-
-
Directions
Creamy Low-Fat Potato Soup, I have two potatoes listed you may add in more if desired, also you may omit the cayenne pepper , Decided to double batch it and split it half Half I added red potatoes and the other half used for broccoli soup Great recipe and the macros were great, This was awful What a waste of Times and food Bland and gooey
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Steps
|
1
Done
|
In a Saucepan Combine the Cubed Potatoes With Onion, Celery, Cayenne, Garlic Powder and Bouillon Powder and Chicken Broth (start With 2 Teaspoon Bouillon Powder) Bring to a Simmer Over Medium Heat. |
|
2
Done
|
Reduce Heat Cover and Simmer For About 20 Minutes or Until Veggies Are Tender (at This Point You May Add in More Bouillon Powder If Desired). |
|
3
Done
|
in a Small Bowl Whisk Together 1/4 Cup Evaporated Milk With 3 Tablespoons Cornstarch Until Smooth; Stir Into the Simmering Broth Mixing Constantly. |
|
4
Done
|
Add in the Remaining Evaporated Milk; Bring Back to a Boil, Reduce Heat to Low and Simmer For About 3-5 Minutes or Until Bubbly and Thickened. |
|
5
Done
|
Remove from Heat Season With Black Pepper and Salt If Desired, Then Stir in the Shredded Cheese. |
|
6
Done
|
Delicious! |
