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Creamy Potato Soup

Posted Nov 05 2012 5:00am
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Ahhhh ohhhhhhh.

Soooo naturally on Friday night I was craving creamy, warm, homemade potato soup.  The kind that sticks to your bones (and maybe your butt) and warms you from head to toe. The kind that isn’t exactly low-cal because it isn’t supposed to be.  That kind.

The combination of almond milk, half and half and Parmesan came together really well in this soup.  It’s thick, creamy and comforting just like potato soup should be.  The kind that gives you the warm and fuzzies inside.  That kind.


This soup is perfect for those chilly nights when all you want to do is lounge on the couch in big comfy clothes in front of a crackling fire watching Sixteen Candles sipping soup.

If you want to be even more decadent, you could use more cream and less milk.  Same goes for the Parmesan…the more the merrier. Feel free to sub in cheddar for the Parmesan and use sour cream if you don’t have greek yogurt on hand. I think some homemade buttery croutons might be pretty unbelievable on top as well.  Basically, just go crazy.

Creamy Potato Soup
 

Prep time

Cook time

Total time

 

A perfectly thick, creamy and comforting potato soup.
Alexis:
Serves: 4

Ingredients
  • 3 large russet potatoes, cubed
  • 2 cups vegetable broth
  • ½ cup chopped onion
  • 2 cloves of garlic, minced
  • ½ tbsp butter/oil
  • 1 cup unsweetened almond milk (or milk of choice)
  • 2 tbsp flour
  • ¼ cup half and half (or more milk)’
  • ¼ cup plain Greek yogurt
  • ¼ cup shredded Parmesan
  • 1 tsp salt, or to taste (I used 1.25 tsp)
  • pepper to taste

Instructions
  1. In a medium pot, add cubed potatoes and broth. Bring to a boil and then reduce heat to low and simmer for about 15 minutes. Potatoes should be very soft.
  2. While potatoes are cooking, heat a skillet over medium heat. Add butter. Once butter is melted, add chopped onion and sautee for 5 minutes. Add garlic and sautee for a couple minutes more.
  3. In a liquid measuring cup or bowl, combine ½ cup milk with the flour (I used white whole wheat). Stir until combined. Pour milk/flour mixture into pan with sauteed onions and garlic. Bring to a low bowl, stirring constantly, until the mixture is thickened (it should be pretty thick!). Remove from heat.
  4. Once potatoes are soft, mash with a potato masher or whisk until soup is more uniform in texture. Stir milk/flour mixture into potato pot and mix until smooth.
  5. Add the rest of the milk, half and half, greek yogurt, parmesan and seasonings to taste.
  6. Serve and enjoy!

Nutrition Information
Serving size: ¼ of recipe Calories: 325 Fat: 6 g Carbohydrates: 57 g Sugar: 4 g Sodium: 1300 mg Fiber: 7 g Protein: 12 g

3.1.09

There’s no reason why you shouldn’t dip a cracker in it.  A little color never hurt anyone!

I hate to say it, but this soup is kind of like a welcome mat for winter.  Enjoy November while you still can–with a big bowl of soup, of course!

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