Easy Potato Soup

  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 40 mins


1tablespoon unsalted butter
3/4cup thinly sliced Vidalia or sweet onions
1/2cup chopped celery
1clove garlic, minced
3cups reduced-sodium chicken broth
1 1/2cups cubed potatoes
1/2cup half-and-half
1/2teaspoon salt
1/8teaspoon white pepper
-- Chopped chives for garnish


  1. Melt butter in medium saucepan over medium heat; add onions, celery and garlic and cook until soft but not browned, about 15 minutes.
  2. Add broth and potatoes; bring to boil. Reduce heat; cover and simmer until potatoes are soft, about 20 minutes.
  3. Working in batches, transfer to blender or food processor and purée until smooth. Return to pan. Add half-and-half; gently rewarm but do not boil. Season with salt and white pepper. Garnish with chives.

Recipe by Donna Shields.

Nutritional Info *per serving

  • Calories 140
  • Glycemic Load 0
  • Fat 6g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 2g
  • Cholesterol 20mg
  • Sodium 370mg
  • Potassium 310mg
  • Carbohydrate 17g
  • Fiber 2g
  • Sugars 2g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 10%
  • Calcium 6%
  • Iron 4%