Homemade Potato Soup

Hi Everyone,

Today I have a traditional, comforting, homemade potato soup that is creamy, thick and oh so delicious!!  Plus, another post of Man Vs Woman potato soup toppings!!

I guess from the photo you can tell my Husbands toppings of choice was lots of gooey cheese topped with a pile of bacon!   I’ll admit bacon goes nicely in potato soup!  I made the bacon for breakfast and we had a few slices left over and just for my Husband I decided to crumble it on top of his soup!  He loved it!!  I’ll tell ya, one thing about bacon is that it photographs nicely.  Can you keep a secret?   I snuck a piece of bacon, but don’t tell anyone.

My topping of choice was a dollop of plain Greek Yogurt for extra creaminess, a sprinkle of cheese, a dash of smoked paprika and some scallions.  I loved it!!  It tasted like done up mashed potatoes!  What is your favorite topping on potato soup?  It’s such a versatile soup that you could add a lot of goodies to it.

This potato soup is very easy to make, the total time is about 40 minutes.  The worse part is peeling the potatoes.  I don’t know why, but I hate peeling them.  Since the skin of the potatoes is the most nutritional part I would have left the skins on, but my Husband hates when I leave the skin on fruits and vegetables.  The soup in general is very creamy, and the next day it’s even thicker and tastes even better.  We had this two nights in a row.  I really need to make potato soup more often.  I always forget how good it is until I have it.

Potato Soup

Nutrition Information

• Serves: A little over 6 cups

• Serving size: 1¼ Cups

Prep time:  5 mins

Cook time:  40 mins

Total time:  45 mins

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A creamy, thick, hearty soup made with potatoes, chicken broth and milk.

Ingredients

• 1 tbsp. butter (I used Bummel and Brown)
• ½ cup (109 grams) onion, diced
• 4 large (2lbs) rustic potatoes, peeled, diced to bite size pieces
• 4 cups chicken broth, low sodium
• 1 tbsp. salt to taste
• 1 tbsp. black pepper to taste
• 1 cup non-fat milk
• Additional Toppings:
• Bacon
• Cheddar Cheese
• Greek Yogurt
• Scallions

Instructions

1. In a large potatoes add butter and onions, saute until slightly soften, about 5 minutes.
2. Add potatoes to potatoes and chicken broth. Bring to a boil, and simmer uncovered until potatoes are fork tender about 20 minutes.
3. With an Immersion Blender, blend potato soup until creamy. Stir in salt, pepper and milk. On low heat simmer for about 10 minutes.
4. Add soup to a bowl and top with additional toppings.

Notes

Calories per 1¼ cups, not including toppings: 228, Fat: 1.2, Cholesterol: .08, Sodium: 1260, Potassium: 1132, Carbs: 47, Fiber: 5.2, Sugar: 3.9, Protein: 7.9

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