Creamy Potato Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Creamy Potato Soup calories by ingredient
Introduction
I adapted this from a recipe on Recipezaar.com. It's a copycat of Panera's cream cheese potato soup, made healthier by using fat-free chicken broth and swapping the cream cheese for Neufchatel cheese. I've made it both ways and there's absolutely no difference in taste. Wonderfully comforting on those cold winter nights! I adapted this from a recipe on Recipezaar.com. It's a copycat of Panera's cream cheese potato soup, made healthier by using fat-free chicken broth and swapping the cream cheese for Neufchatel cheese. I've made it both ways and there's absolutely no difference in taste. Wonderfully comforting on those cold winter nights!Number of Servings: 8
Ingredients
-
4 cups fat-free chicken broth
4 cups russet potatoes, peeled and cubed
1 small onion, chopped
2 cloves garlic, minced
2 tbsp. butter
1/2 tsp. seasoning salt
1/4 tsp. cayenne pepper
fresh ground black pepper, to taste
1 8-oz. package Neufchatel cheese
Directions
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.
