Potato Soup

The base, made with fat-free milk, makes this potato soup lower in calories and fat than traditional recipes that call on cream.

Potato Soup
55 mins
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  • 3 potatoes (1 pound), peeled and quartered
  • 2 cups water
  • 1/2 cup chopped onion
  • 1/2 cup sliced celery
  • 1/2 cup sliced carrot
  • 1 clove garlic, minced
  • 1 tablespoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
  • 1 teaspoon instant chicken bouillon granules
  • 1/8 teaspoon pepper
  • 2 cups fat-free milk
In a large saucepan combine potatoes, water, onion, celery, carrot, garlic, thyme, bouillon granules, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until potatoes are tender. Remove from heat. Cool slightly. Place, a portion at a time, in blender container or food processor bowl. Cover and process until nearly smooth. Return all to saucepan. Stir in milk; heat just to boiling. (If desired, divide hot soup among 4 airtight containers. Store for up to 3 days in refrigerator.)


  • To tote for lunch:

    Transfer soup to a preheated insulated vacuum bottle. (To preheat the vacuum bottle, fill the bottle with hot tap water. Cover with lid and let stand about 5 minutes. Pour out the water and immediately fill with the hot soup.) If using chilled soup, transfer to a small saucepan. Heat just to boiling, stirring often. Transfer soup to preheated bottle.

nutrition information

Per Serving: cal. (kcal) 159, Fat, total (g) 0, chol. (mg) 2, carb. (g) 33, fiber (g) 3, pro. (g) 7, sodium (mg) 314, Milk () 0.5, Vegetables () 1, Starch () 1, Percent Daily Values are based on a 2,000 calorie diet
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