Potato Soup

Potato Soup

4 Reviews
From: EatingWell Magazine, Soup Cookbook

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon chopped fresh thyme or parsley
  • 5 cups chopped peeled potatoes
  • 2 cups water
  • 4 cups reduced-sodium chicken broth, "no-chicken" broth (see Note) or vegetable broth
  • ½ cup half-and-half (optional)
  • ½ teaspoon salt
  • Freshly ground pepper to taste


  • Active

  • Ready In

  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.
  • 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 information

  • Serving size: about 2 cups
  • Per serving: 240 calories; 8 g fat(3 g sat); 5 g fiber; 36 g carbohydrates; 8 g protein; 43 mcg folate; 8 mg cholesterol; 4 g sugars; 0 g added sugars; 159 IU vitamin A; 20 mg vitamin C; 45 mg calcium; 2 mg iron; 406 mg sodium; 1,046 mg potassium
  • Nutrition Bonus: Vitamin C (33% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1½ fat, ½ vegetable

Reviews 4

August 14, 2014
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By: EatingWell User
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!
January 16, 2013
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By: EatingWell User
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.
November 25, 2010
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By: EatingWell User
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!
November 19, 2010
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By: EatingWell User
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.
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