Save on Pinterest

Chunky Pepper Potato Soup

Total Time

Prep: 20 min. Cook: 35 min.

Makes

8 servings

This is our favorite vegetable soup recipe. I got it from a friend and made some changes to make it lighter. It is quick, colorful and satisfying—and you would never know it's low-fat! —Denise Mayer, Modesto, California
Chunky Pepper Potato Soup Recipe photo by Taste of Home

Ingredients

  • 1/2 cup chopped onion
  • 4 medium potatoes, cubed
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium sweet yellow pepper, chopped
  • 2 cups reduced-sodium chicken broth or vegetable broth
  • 3 cups 1% milk, divided
  • 1/4 cup cornstarch
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper

Directions

  1. In a large saucepan coated with cooking spray, cook onion until tender. Stir in the potatoes, peppers and broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
  2. Stir in 2-1/2 cups milk. Combine cornstarch and remaining milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the salt, pepper and cayenne.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 cup: 158 calories, 1g fat (1g saturated fat), 4mg cholesterol, 504mg sodium, 31g carbohydrate (8g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 vegetable.

Recommended Video