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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 159.3
  • Total Fat: 2.4 g
  • Cholesterol: 3.3 mg
  • Sodium: 619.9 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 4.1 g
  • Protein: 4.8 g

View full nutritional breakdown of Creamy Potato Soup calories by ingredient
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Creamy Potato Soup

Submitted by: KAIAHZMAHM

Introduction

Its a creamy tasting soup, but without all the guilt! Its a creamy tasting soup, but without all the guilt!
Number of Servings: 6

Ingredients

    1/2 tablespoon Extra Virgin Olive Oil
    6 oz. onions, chopped
    6 oz. celery, chopped
    2 cloves of garlic, grated or pasted
    4 cups water
    2 tablespoons chicken bouillon (or substitute water and bouillon with 4 cups of vegetable stock)
    30 oz. potatoes, peeled & cubed into 1 cm (a little less than 5 1/2 cups)
    1 tablespoon dried Parsley
    1 cup 2% milk
    1 tsp cornstarch

Directions

Heat oil in a large pot over medium heat. Add onions and celery and sautee a few minutes, or until onions are slightly translucent. Add garlic and cook 30 seconds more.
Pour water (or stock) into pot and add the bouillon. Put in potato cubes. Let cook covered about 15 minutes or until potatoes are tender, stirring occasionally.
The creaminess of the soup is now up to you...if you want completely creamy, blend all soup in a blender (in small batches of course, because if not, you and your kitchen will wear the hot soup!). If you want to retain some texture (this is how I prefer it), then blend only part of the soup in the blender and return to rest of pot. Once you have reached desired creaminess, put in parsley and cover again.
In a small bowl take the milk and mix in the teaspoon of cornstarch to make a slurry. Pour slurry into soup and let come to a boil.
Remove from heat and top with a little fat free sour cream, 2% shredded cheese, turkey bacon, chunks of cooked chicken, cubes of ham, or whatever else you have on hand.

Number of Servings: 6

Recipe submitted by SparkPeople user KAIAHZMAHM.






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