Easy Potato Soup
- Yield: 4 servings
- Prep: 10 mins
- Cook: 40 mins
Ingredients
- 1tablespoon unsalted butter
- 3/4cup thinly sliced Vidalia or sweet onions
- 1/2cup chopped celery
- 1clove garlic, minced
- 3cups reduced-sodium chicken broth
- 1 1/2cups cubed potatoes
- 1/2cup half-and-half
- 1/2teaspoon salt
- 1/8teaspoon white pepper
- Chopped chives for garnish
Instructions
- Melt butter in medium saucepan over medium heat; add onions, celery and garlic and cook until soft but not browned, about 15 minutes.
- Add broth and potatoes; bring to boil. Reduce heat; cover and simmer until potatoes are soft, about 20 minutes.
- Working in batches, transfer to blender or food processor and purée until smooth. Return to pan. Add half-and-half; gently rewarm but do not boil. Season with salt and white pepper. Garnish with chives.
Recipe by Donna Shields.
Nutritional Info *per serving
- Glycemic Load 0
- Calories 140
- Fat 6g
- Saturated Fat 4g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 2g
- Cholesterol 20mg
- Sodium 370mg
- Potassium 310mg
- Carbohydrate 17g
- Fiber 2g
- Sugars 2g
- Protein 4g
- Trans Fat 0g
- Vitamin A 6%
- Vitamin C 10%
- Calcium 6%
- Iron 4%