Rich and Savory Potato Soup Recipe

"This is very creamy and savory. I used unsalted homemade chicken stock to reduce sodium and you can leave the salt out if you're watching your sodium intake."

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (202.4 g)
Calories 233.3
Total Fat - 12.9 g
Saturated Fat - 7.9 g
Cholesterol - 83.4 mg
Sodium - 394.4 mg
Total Carbohydrate - 17.7 g
Dietary Fiber - 2.2 g
Sugars - 1.7 g
Protein - 12.4 g
Calcium - 253 mg
Iron - 1.5 mg
Vitamin C - 9.3 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

In a large saucepan bring chicken broth to a boil. Add potatoes. Lower heat to simmer. Add minced garlic, onion, black pepper, salt, rosemary, parsley and thyme and cook for 30 minutes.

Step 2

Add half and half (or canned milk) and cook for an additional 10 to 15 minutes. In a small cup, mix cornstarch and water together to make a slurry. Slowly pour the slurry into the soup, and bring to a boil to thicken. Thickness of the soup will depend on starchiness of potato. When soup reaches desired thickness, reduce heat to simmering and add cream cheese and butter. Thoroughly melt cheese and whisk till smooth. Serve.