Advanced Search × Clear Search

Soup

Quick Potato Soup

  • Ready Time: 30min
    No Reviews
  • Prep Time: 15min
    Cook Time: 15min
  • Cuisine: Mediterranean
  • Serves: 4
    Prep Method: Boiled
Share on Print

Description

If requiring a gluten-free recipe for this potato soup, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.

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
  • Sea salt or garlic salt to taste Freshly ground pepper to taste

Preparation
Prep Time: 15min | Cook Time: 15min

  1. Bring broth to a boil in a large saucepan.
  2. Chop vegetables while broth is heating, then add to saucepan.
  3. Return to a boil; reduce heat and simmer, covered, for 20 minutes.
  4. Let cool slightly, then puree until smooth, or until soup is desired consistency.
  5. Stir in remaining ingredients and cook for 5 minutes more.

Variations

Broccoli, Chicken and Cheddar Soup

  1. Stir 1 cup each: small broccoli flowerettes, diced cooked chicken and reduced-fat sharp Cheddar cheese into hot soup.
  2. Cook for 5 minutes more.

Nutritional analysis per serving without skins:
Calories: 340, Fat: 8g, Saturated Fat: 4g, Trans Fat: 0g, Cholesterol: 40mg, Sodium: 590mg, Potassium: 309mg, Carbohydrates: 42g, Fiber: 4g, Sugar: 8g, Protein: 22g, Vitamin A: 60%, Vitamin C: 90%, Calcium: 50%, Iron: 10%

Potato Corn Chowder Soup

  1. Increase broth to 2 1/2 cups and stir in 1 1/2 cups frozen corn (thawed) and 3/4 cup diced ham.
  2. 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.
  3. Reduce fat-free half and half to 1/2 cup and add shredded Parmesan cheese.

Nutritional analysis per serving without skins:

Calories: 340, Fat: 7g, Saturated Fat: 2.5g, Trans Fat: 7g, Cholesterol: 35mg, Sodium: 520mg, Potassium: 335mg, Carbohydrates: 49g, Fiber: 4g, Sugar: 8g, Protein: 21g, Vitamin A: 45%, Vitamin C: 60%, Calcium: 15%, Iron: 10%

Chunky Potato Minestrone Soup

  1. Increase broth to 3 cups.
  2. Reduce potatoes to 1/2 lb. and increase carrots to two.
  3. 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.
  4. Serve with a sprinkle of Parmesan cheese, if desired.

Nutritional analysis per serving without skins:
Calories: 230, Fat: 2.5g, Saturated Fat: 0.5g, Trans Fat: 0g, Cholesterol: 5mg, Sodium: 710mg, Potassium: 390mg, Carbohydrates: 42g, Fiber: 6g, Sugar: 15 g, Protein: 10g, Vitamin A: 80%, Vitamin C: 30%, Calcium: 4%, Iron: 8%

Nutrition

Calories220
Fat1.5g
Sodium340mg
Cholesterol5
Vitamin C60%
Fiber3g
Protein9g
Potassium205mg

Reviews

Be the first to review this recipe by clicking the button below

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel