Potato Tomato Soup

United States Potato Board
  • Yield: 4 to 6 servings
  • Prep: 10 mins
  • Cook: 25 mins

Add a small swirl of basil pesto and a sprinkle of Parmesan cheese to each bowl for added Italian flavor.


1tablespoon extra-virgin olive oil
1medium onion, chopped
2stalks celery, sliced
1pound Russet potatoes, peeled and cubed
1 (32-ounce) container chicken broth
1 (28-ounce) can crushed tomatoes
2teaspoons dry basil
Garlic salt and freshly ground pepper to taste
3cups lightly packed fresh spinach, coarsely chopped


  1. Heat oil in a large saucepan; add onion and cook over medium heat for 5 minutes to lightly brown. Stir in celery, potatoes, broth and tomatoes. Bring to a boil; reduce heat and simmer, covered, for 30 minutes. Let cool slightly, then purée in a blender or food processor until smooth. Pour back into saucepan and stir in basil, garlic salt and pepper; cook for 5 minutes. Check seasonings, then add spinach and cook a minute or 2 more to wilt spinach.

Recipe courtesy of the United States Potato Board

Nutritional Info *per serving

  • Calories 180
  • Fat 4g
  • Saturated Fat .5g
  • Cholesterol 5mg
  • Sodium 1070mg
  • Potassium 184mg
  • Carbohydrate 33g
  • Fiber 6g
  • Sugars 3g
  • Protein 7g