Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, potato soup (yummy - w/low fat options). One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Potato Soup (Yummy - w/Low Fat Options) is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Potato Soup (Yummy - w/Low Fat Options) is something that I’ve loved my whole life.

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To begin with this recipe, we have to first prepare a few ingredients. You can have potato soup (yummy - w/low fat options) using 17 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Potato Soup (Yummy - w/Low Fat Options):

1. Make ready Chunky Soups
2. Get 12 small red potatoes, cubed small
3. Make ready 1 onion, diced
4. Take 3 celery stalks, diced
5. Take 4 cup water
6. Prepare 2 can Campbell's Cream of Mushroom Soup
7. Take 1/2 tsp salt - or more to taste
8. Take 1 pinch of celery salt
9. Get 1/2 tsp cajun seasoning
10. Get 1 pinch of rosemary
11. Prepare 1 ground red and black pepper - to taste
12. Get 1 cup milk
13. Prepare 3 tbsp all-purpose flour
14. Get 1 tsp chopped parsley
15. Take 8 slice bacon, diced
16. Get 1 cheese, shredded
17. Make ready 1 corn tortilla chips, crumbled

Whisk in the heavy cream, tarragon, and cilantro. In heavy soup pot, heat oil on high and stir in onions. Add potatoes, dried tomatoes and broth. This soup is delicious and satisfying on a cold winter day!

Instructions to make Potato Soup (Yummy - w/Low Fat Options):

1. In a large stock pot, cook bacon until crisp. (Bacon is used as a garnish)
2. Remove bacon and remove and discard half of the fat from the pot. Add onions and celery to pot (with remaining bacon fat) and saute for 2 mins. - FOR A LOWER FAT VERSION, AFTER BACON IS COOKED, DISCARD ALL FAT AND SAUTE USING OLIVE OIL.
3. Add potatoes to the pot (I like to keep the skin on). Cook for 5 mins.
4. Add seasoning
5. Add water
6. Add Campbell's Cream of Mushroom Soup (or your favorite condensed creamy soup). Stir and cook until potatoes begin to soften, about 8 - 10 mins. - FOR A LOWER FAT VERSION, USE 98%FAT FREE CAMPBELL'S CREAM OF MUSHROOM SOUP.
7. In a separate bowl, mix milk and flour until smooth. Add milk mixture (slowly while stirring) into pot. Cook for 5 mins. - FOR A LOWER FAT VERSION, USE NON-FAT MILK.
8. Remove half of the ingredients from the pot, and blend in a blender untill smooth. Return the blended ingredients to the pot and mix with the chunky ingredients (this keeps texture in your soup).
9. Add parsley. Simmer, stir, and taste. YUM!
10. When serving, garnish with cheese, bacon, and/or tortilla chips (optional but adds more texture, crunch, and flavor). - FOR A LOWER FAT VERSION, OMIT BACON OR SUBTITUTE WITH TURKEY BACON, OMIT CHEESE, AND USE FAT FREE TORTILLA CHIPS.

You can forgo the celery seed if you like less celery flavor, and also add salt to taste, but it will change the sodium content in the nutritional information if you do. This Potato Soup is smooth and creamy. Plus it's secretly healthy, made with no milk or cream! This soup recipe tastes so rich and creamy, you'd never know it's low in calories and fat. Well, relatively low when you compare it to other cream-based soup recipes.

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