Basic Potato Soup
- Yield 4 servings
- Prep 15 mins
- Cook 30 mins
Here’s a recipe for a basic potato soup, plus three flavorful variations.
- 2 cups stock or reduced-sodium broth
- 1 1/4 pounds white potatoes, peeled and cut into bite-size cubes
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1 small carrot, peeled and chopped
- 1 cup fat-free half-and-half or milk
- 1/2 teaspoon thyme or Italian seasoning
- Sea salt or garlic salt
- Freshly ground pepper
- Bring broth to a boil in a large saucepan. Chop vegetables while broth is heating, then add to saucepan. Return to a boil; reduce heat and simmer, covered, for 20 minutes. Let cool slightly, then puree until smooth, or until soup is desired consistency. Stir in remaining ingredients and cook for 5 minutes more.
- Broccoli, Chicken and Cheddar Soup: Stir 1 cup each: small broccoli flowerettes, diced cooked chicken and reduced-fat sharp Cheddar cheese into hot soup. Cook for 5 minutes more.
- Potato Corn Chowder Soup: Increase broth to 2 1/2 cups and stir in 1 1/2 cups frozen corn (thawed) and 3/4 cup diced ham. Simmer for 20 minutes, then press potatoes against the side of the pan with the back of a wooden spoon to break up and thicken soup. Reduce fat-free half and half to 1/2 cup and add shredded Parmesan cheese.
- Chunky Potato Minestrone Soup: Increase broth to 3 cups. Reduce potatoes to 1/2 lb. and increase carrots to two. Omit half and half and instead stir in 2 cups prepared pasta sauce and 1/2 cup canned white beans with the vegetables; simmer for 20 minutes. Serve with a sprinkle of Parmesan cheese, if desired.
Recipe courtesy of the United States Potato Board