Hearty Potato Soup
Last week Amanda posted a recipe for potato soup that really made me crave it. When we got home from the beach Monday night, I made a batch using a different recipe for us to enjoy this week. Tuesday was a chilly, rainy day and when I got home from a long day of school followed by two hours of parent conferences followed by a gym visit, soup really hit the spot.
I used a recipe that I cut out of Southern Living years and years ago. It’s a recipe that we always enjoy and it’s pretty healthy, too.
Hearty Potato Soup
6 potatoes, peeled and cut into 1/2-inch cubes (2 1/2 pounds)
2 medium onions, diced (I used one)
2 carrots, thinly sliced (I used four)
2 celery ribs, thinly sliced
2 (14 1/2 oz) cans fat -free chicken broth
1 tsp dried basil
1 tsp salt
1/2 tsp pepper
1/4 cup flour
1 1/2 cups fat-free half-and-half
Heat EVOO in a stockpot. Add onion, carrot, and celery; cook until just tender. Add potatoes, broth, and seasoning; cook until potatoes are fork tender.
Combine flour with half-and-half. Add to soup and cook until soup is thick and bubbly.
Enjoy!
Looks delicious! My mother swore potato soup needed chicken broth in it.
This looks delicious! I love potato soup, but I haven’t had it in years. I should give this a try!
Yum, that looks much better than what I had last night at the Old Mill. Potato soup is one of my favorites and we’re sure headed into the season when a pot of soup is very comforting.
It looks yummy and totally satisfying! Thanks, Paula!
XO,
Jane
It looks divine! I may have to try that soon. Carla
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Droooooooooling…..
Mmmm, a hearty soup is so cozy on a brisk evening!
Man, that looks good! I love potato soup!! I think that is the only “cold weather” food I haven’t made yet this year. I better get on that this weekend. YUM!
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I have Garden Harvest plates, too! Soup looks delicious!