![]() #Water inoted of milk in potato sou freeYou can also add the cheese directly into the soup, which you can’t do with fat free cheese as it sometimes will curdle. Use regular cheddar cheese or any other type of cheese you and your family like.flour instead and omit the cornstarch and water Heavy Cream or Half and Half for the Skim Milk.Not watching your weight? Substitute the following ingredients: You can also add whatever toppings you prefer like fat free sour cream or bacon, but I chose to add some cheddar cheese and scallions to mine. ![]() This Low Fat Baked Potato Soup was hearty and warmed us up from the inside out since it’s been so cold here in northern NJ lately. Pour soup into serving bowl and garnish with cheese. Allow the soup to simmer for 20 minutes, then combine the cornstarch and water add it to the pot and mix well until soup has thickened. Heat the milk to temper it in a small saucepan then add it to the pot along with the cooked potatoes, pepper and salt. Add the flour to form a roux then gradually add in the vegetable broth. In a large pot add the butter, onions and scallions and saute until the onions start to soften. Dice the potatoes into 1/2″ pieces and set aside. I hold them with a paper towel so I don’t burn my hands. They are done when you can insert the tip of a sharp knife into it with ease.Īllow the potatoes to cool slightly then remove the skins. Place potatoes on a paper towel lined dish in the microwave and cook for 5-10 minutes (depending on the size of your potatoes). #Water inoted of milk in potato sou skinStart by washing the skins of potatoes with a vegetable brush under cold water then pierce skin by making 3-4 slits with a sharp knife. Without the cashews the texture will not be quite as creamy but it will still be good.For this recipe you’ll need Russet potatoes, red onions, scallions, butter, all purpose flour, skim milk, vegetable broth, salt, pepper, cornstarch and fat free shredded Cheddar cheese. It is very important that you choose a plain milk that doesn’t taste sweet at all or it will make the soup taste sweet. If you don’t want to use cashews you can substitute a plain unsweetened plant-based milk in place of the cashews and water. Use plant-based milk instead of cashews. I prefer using cashews here because of their nutritional value and likeness to heavy cream, however you’ll need a high speed blender like a Vitamix or a NutriBullet to be able to blend them properly.If you decide to use any other flour besides all-purpose or chickpea flour, the results may vary. ![]() Please keep in mind that some whole grain flours (like wheat, spelt, etc) can darken the soup and make the texture gritty. However, you can easily use all-purpose flour in it’s place. Ingredients 6 Tbsp Unsalted Butter 1 cup Chopped Onion 1 cup diced Celery 4 Tbsp Worcestershire Sauce 1/2 tsp Garlic Powder 3 cups Milk 2 cups Water 2.
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