Make this easy potato soup more substantial by topping it with shredded Cheddar cheese, crumbled cooked bacon and sliced scallions.
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.
2 starch, 1 1/2 fat, 1/2 vegetable