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Cream of Potato Soup

Served with a loaf of whole wheat bread this hearty soup is an inexpensive, healthy and quick meal on a cool evening.
Author: Toni Anderson

Ingredients

  • 3 cups potatoes peeled quartered
  • 1 small onion
  • 1 carrot chopped
  • 2 sticks celery chopped
  • 1 cup cauliflower cut into pieces
  • 2 cups chicken stock
  • water
  • 1/4 cup milk you can use skim
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • cheese for topping

Instructions

  • Put potatoes, onion, carrot, celery and cauliflower into a large pot.
  • Add chicken stock.
  • Add just enough water to cover the vegetables.
  • Bring water to a boil, then reduce heat and simmer. Cook until vegetables are tender.
  • Remove one cup of vegetables from the pot with a slotted spoon. Set aside.
  • Pour the the rest of the soup, including most of the liquid into a blender or food processor.
  • Add milk, garlic and salt.
  • Blend for about 2 minutes.
  • Add the remaining cup of vegetables and blend for a few seconds.
  • Serve with a sprinkling of cheese or sour cream.

Notes

The best thing about this soup is that it tastes like the fattier version, but really you are getting a lot of veggies packed into a bowl. This soup was also a big hit with my kids, they asked for seconds, thirds….