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20 minute dinner recipes

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Potato Soup


From EatingWell:  EatingWell on a Budget (2010)

Make this easy potato soup more substantial by topping it with shredded Cheddar cheese, crumbled cooked bacon and sliced scallions.

8 servings, about 1 cup each | Active Time: 35 minutes | Total Time: 45 minutes



  1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
  2. Stir in potatoes. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 15 minutes.
  3. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.


Per serving : 128 Calories; 3 g Fat; 1 g Sat; 2 g Mono; 4 mg Cholesterol; 22 g Carbohydrates; 4 g Protein; 2 g Fiber; 434 mg Sodium; 460 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 fat

Tips & Notes