Rating: 4 stars
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Make this easy potato soup more substantial by topping it with shredded Cheddar cheese, crumbled cooked bacon and sliced scallions.

Source: EatingWell Magazine, Soup Cookbook

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total:
45 mins
Servings:
4
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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

about 2 cups
240 calories; protein 8.5g; carbohydrates 35.8g; dietary fiber 5.2g; sugars 3.8g; fat 8.1g; saturated fat 2.8g; cholesterol 7.6mg; vitamin a iu 159.2IU; vitamin c 20.2mg; folate 42.8mcg; calcium 45.2mg; iron 1.6mg; magnesium 47.7mg; potassium 1046mg; sodium 406mg; thiamin 0.2mg.

2 starch, 1 1/2 fat, 1/2 vegetable

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