How to Make Potato Soup
Whether baked or mashed, French fried or hash-browned, potatoes have long been the basis for many classic comfort foods. Soup is a classic comfort food, too, so why not put the two together and try this recipe for how to make potato soup? You can use whatever variety of potato you like or have on hand for this chunky soup--russet, Yukon gold, red potatoes, etc. The addition of a little fat-free dry milk helps give the soup extra body while keeping the fat and calories in check.
When in you're in the mood for something warm and comforting, I think soup is definitely the way to go so today with me, chef Lovely, we are gonna make a Chunky Potato Soup. Here are the ingredients: 3 medium potatoes that's about 1 pound that need to be peeled and cut up, 1 cup of water, 1 cup finely chopped onion, that's about 1 large onion, 2 tablespoons of chopped celery, 1 teaspoon instant chicken bouillon granules, 1/4 cup nonfat dry milk powder, 2 tablespoons all purpose flour, 1/8 teaspoon ground black pepper, 2 cups fat-free milk and 2 tablespoons of snipped parsley. Okay, so let's get this soup on and pop in. I'm ready to have a delicious soup so here we go. I am going to get my saucepan. Heat it nice and hot because we're gonna all of these ingredients to a boil. So, first things first, I am gonna add in my 1 cup of water. We're gonna add in our celery. Next, we're gonna add in our onions. These are all aromatic vegetables so our soup is gonna absolutely delicious. We're gonna add our bouillon cube here, this is chicken flavor and this is the granules. We're gonna put that right in. That's gonna add a nice intense flavor and then we're also gonna add in our potatoes. So, there we go. Let's add that in. Fantastic! So let's just give this a quick stir incorporating all of those ingredients and we are going to bring this to a boil. Once it comes to a boil, I want you to go ahead and put your lid on and then we're gonna reduce this to a simmer and we're gonna let this cook for about 20 minutes so that our potatoes become nice and tender. So while this is simmering here, we're gonna move on to the next part of our recipe. So, we are going to take our dry milk here and we're gonna put that in the bottom of our bowl. We're also gonna add in a flour. Now, these 2 things here are gonna thickened up our chunky potato soup and we're gonna season it with a little bit of black pepper and all I'm gonna do is we're gonna take a fork here and we're gonna mix that up just so that we incorporate those ingredients. And now our next step, we're going to gradually add in our milk and we're gonna continue to stir and so it mixes a nice, smooth consistency for us. I'm gonna go in with a little bit here, give it a stir, really making sure that we're cleaning the sides of our bowl here so that we're incorporating all of the dry milk and the flour. So let's go in with just a little bit more. You can probably do this in about 3 installments here, okay? Okay, nice. So as you can see, it's nice and smooth. The flour has dissolved into the milk, the dry milk that we also have has also dissolved and it has those beautiful little flakes of black pepper there, which is fantastic. So, we're gonna let this continue to simmer on a nice low heat here. When we come back, I'm gonna show you how we add our remaining ingredients to make our delicious chunky potato soup. Our potatoes have been simmering for about 20 minutes now. Now, here is the chef Lovely tip. I'm gonna take the bottom of my ladle and I'm gonna just slightly mash up about half of our potatoes. By doing this, this gonna help out a little bit of body and a little weight to our soup. You don't have to get each and every individual little piece of potato, but you wanna do about half of them. As you can see, this makes the process much, much easier. So let me just take my little spatula here and then get that potato, put it back to our pot 'cause there's a lot more love that we have put in to the soup before we can eat this. Okay, so remember in this bowl here, we have our fat-free milk. We also have our dry milk, some flour and our black pepper so we are going to add this into our soup just like this, making sure that we get all of our ingredients right into the bowl. There we go. Now, after this is gonna added in, we only need to cook it for about 1 or 2 more minutes, okay? All we're trying to do is heat up that milk that we add into it and we're gonna add our potatoes and our celery to be completely covered in this nice, creamy mixture that we've created here. Okay. So, this is ready to go so I'm gonna bring over bowl here and I'm gonna switch so we're gonna take this out and we're gonna use our ladle. It's rich. It's creamy. Let's add this right in just like that. I'm gonna go in for about one more ladle for here. Okay. Okay and as you can see, the soup is nice and thick, really creamy, and of course chunky, and we are gonna garnish this with a little bit of our parsley so not only it's gonna add great color, it was also gonna add great flavor for our soup. Okay. And there we go. How simple, how easy. It's really hot, but I'm still gonna go in for a little taste here. It's really good. It's really comforting and it's very, very delicious.
What You'll Need
- 3 medium potatoes (1 pound), peeled and cut up
- 1 cup water
- 1 cup finely chopped onion (1 large)
- 2 tablespoons chopped celery
- 1 teaspoon instant chicken bouillon granules
- 1/4 cup non-fat dry milk powder
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground black pepper
- 2 cups fat-free milk
- 2 tablespoons snipped parsley
Step By Step
In a saucepan, combine potatoes, onion, water, celery, and bouillon granules. Bring to boiling; reduce heat. Cover; simmer 20 minutes or until potatoes are tender. Mash potatoes slightly (don't drain).
In a medium mixing bowl, combine dry milk, flour, and pepper. Gradually add milk, stirring until smooth. Stir into potato mixture. Cook and stir until bubbly. Cook and stir for 1 minute more.
Ladle into soup bowls. Garnish with parsley. Makes 5 side-dish servings.
Next time you find yourself eying the potatoes in your produce section and thinking about making French fries, consider satisfying your potato craving with something more healthful. Knowing how to make potato soup might just be the ticket to keeping your diet on track!
Per Serving: cal. (kcal) 149, Fat, total (g) 1, chol. (mg) 2, sat. fat (g) 1, carb. (g) 30, fiber (g) 1, pro. (g) 7, sodium (mg) 252, Percent Daily Values are based on a 2,000 calorie diet