U.S. Potato Board Quick and Healthy Recipe

Basic Potato Soup

Prep time: 15 minutes
Cook time: 30 minutes
Start to finish: 30 minutes
Cost per serving: $1.46
Makes 4 servings

Ingredients

  • 2 cups stock or reduced-sodium broth
  • 1-1/4 lbs. 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 to taste
  • Freshly ground pepper to taste

Directions

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.

Variations

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.