By /

Cream of Potato Soup

Prep time: 30mins | Difficulty: medium | Serves: 3

N/a

Tags:

View All dinner family favorites lunch vegetarian

Nutritional information per serving (1/3 of recipe)

Fat

2.4g 

Saturated

1g 

Carbohydrate

20g 

Protein

7g 

Calories

135kcals 

Ingredients

  • 1 cup (175g) sliced potatoes
  • 1 ½ cups (338ml) fat-free, low sodium chicken broth
  • 1/2 cup (88g) chopped onion
  • 1 teaspoon olive oil
  • 2 Tablespoon white all-purpose flour
  • 1/4 teaspoon salt
  • Dash of white pepper (optional)
  • 1 cup (225ml) fat-free milk

Method

  1. In a saucepan, combine the potatoes, chicken broth, onion and dill. Bring the mixture to a boil. Reduce the heat, cover and simmer for 10 minutes.
  2. Place half of the vegetable mixture in a blender or food processor. Blend 30 to 60 seconds until smooth.
  3. Pour into a bowl. For a completely smooth texture, blend the remaining vegetable mixture. For a more chunky texture, leave the second half unblended. Set all aside.
  4. In the same saucepan over medium heat, add the olive oil and warm it.
  5. Stir in the flour, salt and pepper (if desired) and whisk it all together.
  6. Cook for 1 minute. Add the milk. Cook and stir with the whisk until the mixture is thickened and bubbly.
  7. Stir in the vegetable and broth mixture. Cook and stir until the soup is heated through.
  8. Season to taste with additional salt and pepper.
Scroll to Top
This site is registered on wpml.org as a development site. Switch to a production site key to remove this banner.
This site is registered on Toolset.com as a development site.