This recipe isn't very low fat, but it is great on a rainy day and is very filling. It's also cheap and very easy to make.

6 medium potatoes, peeled and quartered
4 slices of bacon, diced
1 and 1/2 Cups chicken broth
2 and 1/2 Cups milk (whole or 2 percent)
3 TBSP butter, melted
3 TBSP flour
1 TBSP parsley
1 TSP pepper
salt to taste
1 Cup white cheddar cheese, shredded

In a large sauce pan, bring potatoes, chicken broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. DO NOT DRAIN; mash slightly. Stir in milk.
While the potatoes are cooking chop up bacon into bite size pieces and brown in frying pan until crispy. Drain on paper towel and set aside. In a small bowl, blend butter, flour, parsley and pepper; stir into potato mixture. Add bacon; Cook and stir over medium heat until thickened and bubbly.
Remove from heat; add cheese adn stir until cheese is almost melted. Let soup stand for 5 minutes. Yield: 6 servings

This recipe is my husband's all time favorite. I usually serve it with a nice hot loaf of french bread. It's great as a first course or as the main attraction.