Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
Avoid this recipe if you are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in pre-shredded cheese. Serve with a gluten-free roll.
"Life is not merely to be alive, but to be well."
- Marcus Valerius Martial, Roman emperor
The refrigerator light goes on...
Man, I loved this soup when I was a kid. My mom would cook potato soup a couple of times a month during the winter and it was always fab. Back then the potatoes were always peeled, I think, but it's best to cook with the skins on. Easier, better for you and I believe 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.
Classic Potato Soup
Servings: 4 | Serving size: 2 cups soup as a main course
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This recipe makes great leftovers.
Serve with a 2 ounce whole grain or gluten-free roll.
AND
Serve with Healthy Caesar Salad or Roasted Beet and Fennel Salad or Spaghetti Squash Salad or Zucchini Salad
| 1 tsp | olive or canola oil |
| 1 large | white onion (diced) |
| 2 lbs | Idaho potatoes (cut into 1 inch cubes) |
| 5 cups | water |
| 1/2 cup | 2% milk |
| 1/4 tsp | salt |
| fresh ground black pepper (to taste) | |
| 4 ounces | reduced fat cheddar cheese (shredded) |
| 1 | green onion (sliced crosswise) |
Place the oil in a large saucepan over medium heat. Add the diced onion and cook, stirring frequently, for about 3 minutes.
Add the potatoes and stir. Add the 5 cups of water and stir.
Increase the heat until the water begins to boil and then reduce to medium-low so that the soup is simmering. Cook, stirring occasionally, for about 20 minutes until the potatoes are soft.
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.
Nutrition Facts
Serving size: 2 cups soup as a main course
Servings: 4
Amount Per Serving
| Calories 268 | Calories from Fat 35 |
| % Daily Value |
| Total Fat 4g | 6% |
| Saturated Fat 2g | 9% |
| Monounsaturated Fat 2g | |
| Trans Fat 0g | |
| Cholesterol 8mg | 3% |
| Sodium 350mg | 15% |
| Total Carbohydrates 48g | 16% |
| Dietary Fiber 6g | 23% |
| Sugars 6g | |
| Protein 13g |
| Vitamin A 1% | Vitamin C 80% |
| Calcium 20% | Iron 11% |
| Vitamin K 5 mcg | Potassium 1089 mg |
| Magnesium 66 mg | |