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I've heard you can substitute combinations of skim/whole milk, evaporated milk, silken tofu, and other things, to reduce the fat and cholesterol content of cream based soups.
I'm looking to lower the fat in a creamy potato soup -- anyone ever tried using a milk/evaporated milk combo instead of cream?
The consistency has a lot to do with a good potato soup. Try adding cornstarch to fat-free evaporated milk or fat-free half and half in place of the heavy cream or sour cream.
Can you make your potato soup with a roux and just finish with whole milk instead of cream? The combination of roux and starch as the potato cooks should give it the thick chowder-y body. Or you can take some of the cooked potatoes and puree them with vegetable stock as a thickener.
Put some of the cooked potato and a little chicken broth, some heavy cream for taste and color, in a blender. Blend well and add to the soup and it will thicken it. If you want it to be even thicker put in a combo of corn starch and cold water. Make a slurry of it and slowly add, allowing it to get back to temp. This will aid in thickening as well. I usually don't add all at once, usually add half and check consistency. If it needs more I will add.
I often use fat free/low fat evaporated milk for cream soups. I agree with the combination of that with puréed potato will give you the thickness you want with no need for the flour or cornstarch. Cooking the potatoes in broth, chicken or vegetable, along with adding herbs will give you flavor without fat and calories.
Greek yogurt, sour cream, cream cheese, evaporated milk. You can use the low fat versions if you want. I wouldn't go too low fat though or your soup won't have much flavor. Blending a portion of the soup is a good idea too.
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