Creamy Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 cups fat-free chicken broth4 cups russet potatoes, peeled and cubed1 small onion, chopped2 cloves garlic, minced2 tbsp. butter1/2 tsp. seasoning salt1/4 tsp. cayenne pepperfresh ground black pepper, to taste1 8-oz. package Neufchatel cheese
In a large stock pot, melt 2 tbsp. butter over medium heat. Add onion and garlic and saute until onion is translucent but not brown.
Meanwhile, peel and chop potatoes.
Add 4 cups (roughly 2 cans) fat-free chicken broth to the sauteed garlic and onion. Add cubed potatoes. Add seasoning salt, cayenne pepper, and freshly ground black pepper. Cover pot and boil on medium heat 15-20 minutes or until potatoes are easily pierced with a fork.
Turn heat to low. Mash some of the potatoes to release their starch (this thickens the soup). Add Neufchatel cheese and heat, stirring frequently until the cheese melts.
Makes roughly 8 1-cup servings.
HINT #1: The cheese will melt more easily if you let it come to room temperature (or heat it for a few seconds in the microwave) before adding it.
HINT #2: If you like your potato soup more smooth than chunky, use an electric mixer to stir in the cheese. This is what I do and it creates a wonderfully thick, smooth soup.
Number of Servings: 8
Recipe submitted by SparkPeople user ALTOROSE.
Meanwhile, peel and chop potatoes.
Add 4 cups (roughly 2 cans) fat-free chicken broth to the sauteed garlic and onion. Add cubed potatoes. Add seasoning salt, cayenne pepper, and freshly ground black pepper. Cover pot and boil on medium heat 15-20 minutes or until potatoes are easily pierced with a fork.
Turn heat to low. Mash some of the potatoes to release their starch (this thickens the soup). Add Neufchatel cheese and heat, stirring frequently until the cheese melts.
Makes roughly 8 1-cup servings.
HINT #1: The cheese will melt more easily if you let it come to room temperature (or heat it for a few seconds in the microwave) before adding it.
HINT #2: If you like your potato soup more smooth than chunky, use an electric mixer to stir in the cheese. This is what I do and it creates a wonderfully thick, smooth soup.
Number of Servings: 8
Recipe submitted by SparkPeople user ALTOROSE.
Nutritional Info Amount Per Serving
- Calories: 166.7
- Total Fat: 9.6 g
- Cholesterol: 31.7 mg
- Sodium: 763.8 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 1.9 g
- Protein: 5.0 g