Nothing is more comforting than a bowl of cream of potato soup. Our version is hearty, thickened by potatoes releasing their starch while cooking. The fennel, leeks and celery provide brightness, while Worcestershire adds a pop of savory flavor.

EatingWell.com, September 2022

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Credit: Photographer: Jen Causey, Food Stylist: Melissa Gray

Recipe Summary

active:
50 mins
total:
1 hr
Servings:
6

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large Dutch oven over medium-high heat. Add fennel, leek and celery; cook, stirring occasionally, until softened, about 5 minutes. Add garlic; cook, stirring often, until softened and fragrant, about 1 minute. 

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  • Add potatoes, broth, water and salt; bring to a boil over high heat. Reduce heat to medium-low; cover and simmer, stirring occasionally, until the potatoes are very tender when pierced by a fork, about 25 minutes. Remove from heat. 

  • Working in 2 or 3 batches, ladle the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Pulse until desired consistency, 10 to 12 pulses. (Use caution when blending hot liquids.) Return the blended mixture to the pot.

  • Add half-and-half and Worcestershire to the potato mixture; stir to combine. Divide the soup among 6 bowls. Sprinkle with parsley and pepper and serve.

Nutrition Facts

2 cups
244 calories; protein 6g; carbohydrates 38g; dietary fiber 4g; sugars 6g; fat 8g; saturated fat 5g; mono fat 2g; poly fat 1g; cholesterol 24mg; vitamin a iu 1447IU; vitamin b3 niacin 2mg; vitamin c 21mg; vitamin d iu 1IU; vitamin e iu 1IU; folate 50mg; vitamin k 79mg; sodium 398mg; calcium 106mg; iron 2mg; magnesium 53mg; phosphorus 155mg; potassium 942mg; zinc 1mg; niacin equivalents 3mg; selenium 3mcg.
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