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Creamy Potato Soup

Creamy Potato Soup
Creamy Potato Soup
This healthy recipe comes from NDSU Extension Service.


  • 1 3/4 c. potatoes, peeled and diced
  • 1 medium onion, chopped
  • 1/4 c. celery, chopped
  • 1 (14.5-ounce) can reduced-sodium chicken broth
  • 1/2 c. water
  • 1/8 tsp. pepper
  • 3 Tbsp. cornstarch
  • 1 (12-ounce) can evaporated milk, divided
  • 1 c. shredded reduced-fat cheddar cheese (4 ounces)
  • Optional topping: Chopped green onions


In a large saucepan, combine potatoes, onion, celery, broth, water, and pepper. Bring to boil. Reduce heat, cover and simmer for 15 minutes or until vegetables are tender. In a small bowl, combine cornstarch with 1/4 c. evaporated milk until smooth. Add to saucepan. Add the remaining evaporated milk and bring to a boil. Cook and stir for five minutes or until thickened. Remove from heat. Stir in cheese until melted. Top with chopped green onions if desired.

Makes 5 servings.

Per Serving: about 170 calories, 1.5 grams (g) of fat, 27 g carbohydrate, 12 g protein, 1 g fiber and 410 mg sodium

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