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Potato Soup

WebMD Recipe from EatingWell.com

Potato Soup

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

This Recipe Is:
Ingredients
Prep: 35 minutes | Total Time: 45 minutes
  • 1   tablespoon
    butter
  • 1   tablespoon
    extra-virgin olive oil
  • 1  
    medium onion, chopped
  • 1   stalk
    celery, chopped
  • 2   cloves
    garlic, chopped
  • 1   teaspoon
    chopped fresh thyme, or parsley
  • 5   cups
    chopped peeled potatoes
  • 2   cups
    water
  • 4   cups
    reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
  • 1/2   cup
    half-and-half (optional)
  • 1/2   teaspoon
    salt
  •  
    freshly ground pepper, to taste
Instructions
  1. 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.
  2. 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.
  3. 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.

 

Tip
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.
Nutritional Information

Makes: 8 servings, about 1 cup each
  • Calories128
  • Fat3 g
    • Saturated fat1 g
  • Cholesterol4 mg
  • Carbohydrates22 g
    • Dietary fiber2 g
  • Protein4 g
  • Sodium434 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.

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