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    Raising Fit Kids: Healthy Nurtition, Exercise, and Weight

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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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