Potato Soup
Prep time
Cook time
Total time
A creamy, thick, hearty soup made with potatoes, chicken broth and milk.
Serves: A little over 6 cups
  • 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
  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.
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
Nutrition Information
Serving size: 1¼ Cups
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2012/11/15/homemade-potato-soup-giveaway/