Classic Potato Soup
Servings
4Serving size
2 cups soup as a main courseThis recipe can be multiplied and makes great leftovers.
Serve with Caesar Salad or Roasted Beet and Fennel Salad or Spaghetti Squash Salad or Zucchini Salad
Ingredients
| 1 tsp. Olive oil |
| 1 large White onions (diced) |
| 2 pound Idaho potatoes (cut into 1 inch cubes) |
| 5 cup Water |
| 1/2 cup 2% milk |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 4 ounce Reduced fat cheddar cheese (shredded) |
| 1 large Green onions (sliced crosswise) |
Instructions
Add the diced onion and cook for about 3 minutes. Stir frequently.
Add the potatoes and stir and the 5 cups of water. Stir.
Increase the heat until the water begins to boil and then reduce to medium-low so that the soup is simmering.
Cook for about 50 minutes until the potatoes are soft. Stir occasionally.
Turn off the heat and let the soup cool slightly.
Allow it to stand for about 5 minutes and then stir in the milk, salt and pepper.
When ready to serve, reheat the soup gently.
Serve in bowls garnished with 1 ounce of cheddar cheese per serving and sprinkle with green onions.
Serve this recipe with one of these vegetable side dishes.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Roasted Beet and Fennel Salad
Preheat the oven to 375°F. Cut the stem and tip ends off of the beets. Scrub well and wrap in aluminum foil. Place in the oven and roast for 45 minutes. Remove and let cool. (This may be done in advance and the beets placed in the refrigerator overnight.) Remove…
Spaghetti Squash Salad
Place the water in a large stock pot over high heat. When the water is boiling add the spaghetti squash and reduce the heat to a slow boil. Cook for 25 minutes and remove from the water. Let the squash rest on the counter to cool. Cut the cooled squash…
Zucchini Salad
Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
Traditionally the potatoes in a classic potato soup were always peeled, but we think it’s best to cook with the skins on. Easier, better for you, and more flavorful.
You can use this as a base for adding other flavors. Smoked gouda, for instance, will add a bit of fat and calories but oh so much flavor, and that touch of elegance that makes it great for an informal dinner party. Adding other veggies works as well – a bit of carrot or celery can take this in subtle but lovely new directions.