As the days are getting shorter, the evenings are also becoming much cooler. This is my favorite time of the year. Yes, we are overwhelmed with school and sports, but it is also a time that brings us closer together as a family as we are to traveling to games and cheering for one another! Nothing builds a child’s confidence more or teaches them the value of support than knowing they have their sisters and brothers cheering for them along side the parents.
I love fixing something easy for supper on these busy nights because it still allows for time around the supper table before the kiddos hit the books. In a time of texting and email, quality time spent together talking and sharing each other’s life is rare. As a mother, it is my responsibility to create these moments.
Happy Laughter and
kind family voices in the home
will keep more kids
off the streets at night
than the strictest curfew. ~unknown
One of my favorite easy suppers is potato soup. Over the years I have made it in a crock-pot, prepared it loaded, and enjoyed it mashed, but one of my favorite ways to prepare it is this low-fat version. It’s not a thick and creamy soup, but one that is totally satisfying, easy to make and a whole lot healthier than traditional potato soup!
Light & Hearty Potato Soup
*64 ounces chicken broth (homemade broth is fabulous in this!)
*1 Cup fat-free milk
*1 Cup chopped celery
*3-4 pounds potatoes, diced into bite sized pieces (I use 4 pounds for lots of potato in each bite)
*2 cups reduced fat cheddar cheese (Cracker Barrel Sharp is my favorite)
*2 Cups reduced fat sour cream (I am partial to Daisy)
*3 Tablespoons minced garlic
*1 tsp Morton’s lite salt
*1 tsp freshly ground black pepper
*toppings: 12 ounces low-fat bacon, cooked & crumbled, sliced green onion
Boil your diced potatoes in salted water about 10 minutes so that they are tender, yet still crisp. This will prevent your soup from becoming starchy.
While your potatoes are boiling, simmer on medium heat the chicken broth, milk, celery, garlic, salt & pepper together.
When your potatoes are ready, drain them and set aside. Take your 2 cups of shredded cheese and gradually whisk it into the chicken broth mixture so that it blends and melts.
Then add your sour cream, also whisking it to thoroughly mix.
Add your potatoes and cook another 5 – 10 minutes.
Ladle into bowls and top with crumbled bacon and green onion slivers…… and let your kiddos add a little extra cheese!
Easily serves 6.
Linking up for Foodie Friday this week. Drop by Designs by Gollum for more great inspiration.
Fiddle Dee Dee by Jennifer Jones 
It looks delicious. I'd have to get out my immersion blender and whir up some of the ingredients (texture issues), but the flavors would all be there. Yes, I'll be trying this one.
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This sounds like a delicious recipe! We love potato soup and I'm always looking for healthier ways to make favorites.
Have you thought about making your posts printable? Especially when they have recipes.
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This looks way delicious! I love you made this a lower fat version and I am looking forward to making this one very soon. Yumo! ~♥
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