Basic Potato Soup

United States Potato Board
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 30 mins


2cups stock or reduced-sodium broth
1 1/4pounds white potatoes, peeled and cut into bite-size cubes
2stalks celery, chopped
1medium onion, chopped
1small carrot, peeled and chopped
1cup fat-free half-and-half or milk
1/2teaspoon thyme or Italian seasoning
-- Sea salt or garlic salt
-- Freshly ground pepper



  1. Bring broth to a boil in a large saucepan. Chop vegetables while broth is heating, then add to saucepan. Return to a boil; reduce heat and simmer, covered, for 20 minutes. Let cool slightly, then puree until smooth, or until soup is desired consistency. Stir in remaining ingredients and cook for 5 minutes more. 
  2. Variations
  3. Broccoli, Chicken and Cheddar Soup: Stir 1 cup each: small broccoli flowerettes, diced cooked chicken and reduced-fat sharp Cheddar cheese into hot soup. Cook for 5 minutes more.
  4. Potato Corn Chowder Soup: Increase broth to 2 1/2 cups and stir in 1 1/2 cups frozen corn (thawed) and 3/4 cup diced ham. Simmer for 20 minutes, then press potatoes against the side of the pan with the back of a wooden spoon to break up and thicken soup. Reduce fat-free half and half to 1/2 cup and add shredded Parmesan cheese.
  5. Chunky Potato Minestrone Soup: Increase broth to 3 cups. Reduce potatoes to 1/2 lb. and increase carrots to two. Omit half and half and instead stir in 2 cups prepared pasta sauce and 1/2 cup canned white beans with the vegetables; simmer for 20 minutes. Serve with a sprinkle of Parmesan cheese, if desired.

Nutritional Info *per serving

  • Calories 220
  • Fat 1.5g
  • Saturated Fat 0g
  • Cholesterol 5mg
  • Sodium 340mg
  • Potassium 205mg
  • Carbohydrate 41g
  • Fiber 3g
  • Sugars 8g
  • Protein 9g