To boost vegetables, add 1 1/2 cups chopped fresh or frozen cauliflower, broccoli or asparagus in final 10 minutes of cooking.
To cut saturated fat, substitute 1 cup nonfat or low-fat milk for cream, and mash the potatoes during cooking to thicken the soup. Serve with dollop of nonfat or low-fat, plain Greek yogurt instead of sour cream. May also top with chopped chives. If using frozen hash browns, prepare with plain hash browns with no sauce. Also check that hash browns have no salt added or sugar added. For the Inventive Variations suggestions on the package and website, go for the Clam Chowder or Potato Cauliflower Soup variations rather than the variations with ham, bacon and blue cheese. For the Potato Cauliflower soup substitute low-fat, plain Greek yogurt for sour cream.
To cut sodium, prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.
