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Warm up with hearty and nutritious creamy potato soup
Cold temperatures winter provide a good reason to warm up with a nice bowl of hearty potato soup. In the winter, folks still can find plenty of potatoes available at farmers markets.
I enjoy eating potatoes in vegetable soup as well as in chowder but decided to make some rich and filling potato soup, which will provide a good source of Vitamin C and potassium, just a few of the vitamins and nutrients potatoes contain, according to the U.S. Potato Board, a national marketing organization.
Simple and similar to the butternut squash recipe, here’s what you’ll need to prepare the potato soup:
6 large potatoes (peeled and halved)
1 14-ounce can of chicken broth
½ large onion (peeled and sliced)
1/8 teaspoon of pepper
1 tablespoon of salt
1 tablespoon of butter
½ cup of evaporated milk (You can use low
I enjoy eating potatoes in vegetable soup as well as in chowder but decided to make some rich and filling potato soup, which will provide a good source of Vitamin C and potassium, just a few of the vitamins and nutrients potatoes contain, according to the U.S. Potato Board, a national marketing organization.
Simple and similar to the butternut squash recipe, here’s what you’ll need to prepare the potato soup:
6 large potatoes (peeled and halved)
1 14-ounce can of chicken broth
½ large onion (peeled and sliced)
1/8 teaspoon of pepper
1 tablespoon of salt
1 tablespoon of butter
½ cup of evaporated milk (You can use low
fat milk if you prefer.)
Place your potatoes and sliced onion in a pot of water, making sure the water covers the vegetables. Add your salt and cook over medium heat for about 20 minutes or until tender.
When the potatoes are tender, drain the water from the pot. Be careful not to allow the onion pieces to pour out. Then, add the chicken broth, pepper, butter and milk to the pot. Stir the ingredients and cook the soup for about 30 minutes.
For a creamy potato soup, take a potato masher and mash the potatoes slightly and pour the soup into a blender. Puree the soup mixture and return it to the pot.
Now, the soup’s ready to serve. The potato soup texture is creamy and smooth with the taste of a corn or clam chowder broth. If you’d like, you can always add clams, oysters or corn.
– Bobbie Whitehead
Place your potatoes and sliced onion in a pot of water, making sure the water covers the vegetables. Add your salt and cook over medium heat for about 20 minutes or until tender.
When the potatoes are tender, drain the water from the pot. Be careful not to allow the onion pieces to pour out. Then, add the chicken broth, pepper, butter and milk to the pot. Stir the ingredients and cook the soup for about 30 minutes.
For a creamy potato soup, take a potato masher and mash the potatoes slightly and pour the soup into a blender. Puree the soup mixture and return it to the pot.
Now, the soup’s ready to serve. The potato soup texture is creamy and smooth with the taste of a corn or clam chowder broth. If you’d like, you can always add clams, oysters or corn.
– Bobbie Whitehead
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