Creamy and Healthy Potato Soup

Prep Time
Cook Time
Ready In

"This is my probably my favorite potato soup recipe. It is light and healthy. The potatoes add a natural thickness to the soup with or without the cream. Feel free to add any of your favorite garnishes such as bacon or diced ham, cheese, chives, even sour cream."

Original recipe yields 5 servings


  • Serving Size: 1 (164.8 g)
  • Calories 107.9
  • Total Fat - 6.5 g
  • Saturated Fat - 3.6 g
  • Cholesterol - 21.8 mg
  • Sodium - 248 mg
  • Total Carbohydrate - 10.5 g
  • Dietary Fiber - 2.2 g
  • Sugars - 2.6 g
  • Protein - 3.2 g
  • Calcium - 145.5 mg
  • Iron - 0.8 mg
  • Vitamin C - 22.4 mg
  • Thiamin - 0.1 mg

Step 1

Vegetables ... Add the broth to a large pot along with the potatoes, carrot, onion, garlic, thyme and bay leaf and bring to a boil. Reduce to medium and cook until the vegetables are tender. Depending on the size of the vegetables, it should take around 15-20 minutes.

Step 2

Puree ... I prefer to use a stick blender, but you can also use a regular blender and puree in batches. If using a stick blender, it is best to remove it from the heat. Also, don't forget to remove the bay leaf before you puree.

Step 3

Finish ... Once the soup is pureed, return to the heat and add the cream or milk. Stir in the parsley and season with salt and pepper.

Step 4

Serve ... Garnish with a few chives or chopped bacon are my favorites. ENJOY!

Tips & Variations

No special items needed.



Delicious! A nice selection of vegetables and seasonings that combined for a greater "veggie" taste than most potato soups. The bay leaf was a surprisingly tasty addition. I used 2% milk and low-salt broth. My family loved it and deemed it "a keeper". Thanks Kchurchill5!

review by:
(29 Oct 2011)