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

EatingWell Test Kitchen
Source: EatingWell Magazine, Soup Cookbook
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Tips

Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “No-Chicken Broth,” it can be found with the soups in the natural-foods section of most supermarkets.

To make ahead: Cover and refrigerate for up to 4 days or freeze for up to 3 months.

Nutrition Facts

239.9 calories; protein 8.5g 17% DV; carbohydrates 35.8g 12% DV; exchange other carbs 2.5; dietary fiber 5.2g 21% DV; sugars 3.8g; fat 8.1g 12% DV; saturated fat 2.8g 14% DV; cholesterol 7.6mg 3% DV; vitamin a iu 159.2IU 3% DV; vitamin c 20.2mg 34% DV; folate 42.8mcg 11% DV; calcium 45.2mg 5% DV; iron 1.6mg 9% DV; magnesium 47.7mg 17% DV; potassium 1046mg 29% DV; sodium 406mg 16% DV; thiamin 0.2mg 15% DV.

Reviews (4)

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4 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/14/2014
Love this soup recipe! I followed the recipe but added one chicken bouillon cube for flavor. I used fresh thyme from the garden. You definitely need to add additional salt and pepper for flavor. My granddaughters loved it! Read More
Rating: 4 stars
01/16/2013
I love this soup. I made it for my family the other day and they all fell in love with it. It has a rich taste without all the heavy calories. I follwed the recipe exactly. I used yukon gold potatoes. It is a recipe I will make again and again. Have shared it already with many friends and family. Read More
Rating: 4 stars
10/29/2011
I'll try this again and make half the amount -- just in case. The soup lacks any flavor. I used a few Yukon Gold and a few Idaho as that is what I had in the pantry. Homemade chix stock fresh Italian parsley and fat-free half/half. It is overly thick and so bland....plus the parsley has given it a green tinge. I'd rather not add a lot of salt but will try adding some thyme when reheating....along with additional toppings. Read More
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Rating: 4 stars
10/29/2011
I like to add sliced hard-boiled eggs and thicken the soup up with flour stirred in a little at a time- resembles a chowder! Read More