IS POTATO SOUP HEALTHY RECIPES

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HEALTHY LOADED POTATO SOUP RECIPE | COOKING LIGHT



Healthy Loaded Potato Soup Recipe | Cooking Light image

Our healthy potato soup gives you more flavor and less glop than the classic version, but just as much hearty satisfaction. With one simple extra step, the standard mashed potato process leads to a creamy soup adorned with all of your favorite baked potato toppings. If you like the idea of some chunks of potato, mash coarsely; for a smoother soup, mash more completely. For the best texture, stick with russet potatoes (aka baking potatoes); starchier varieties won’t yield as creamy a result. The soup reheats well, so it’s a good make-ahead candidate; just store the toppings separately. Looking for more ideas? Check out these healthy soup recipes.  

Provided by Ann Taylor Pittman

Total Time 30 minutes

Yield Serves 6 (serving size: about 1 1/4 cups soup, about 1 1/2 tbsp. cheese, 1 crumbled bacon slice, and 1 1/2 tsp. chives)

Number Of Ingredients 10

2 pounds russet potatoes, peeled and cubed
1.13 ounces all-purpose flour (about 1/4 cup)
2 cups 2% reduced-fat milk
1 cup unsalted chicken stock (such as Swanson)
3/4 cup light sour cream
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
2 1/2 ounces sharp Cheddar cheese, shredded (about 2/3 cup)
6 center-cut bacon slices, cooked and crumbled
3 tablespoons chopped fresh chives

Steps:

  • Place potatoes in a Dutch oven; add cool water to cover by 2 inches. Bring to a boil over high heat; reduce heat to medium, and simmer until tender, 11 to 14 minutes. Remove from heat; drain. Return potatoes to pan; mash with a potato masher to desired consistency. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Whisk together flour, milk, and stock in a medium bowl. Stir milk mixture into potatoes; cook over medium, stirring often, until thickened and bubbly, about 4 minutes. Remove from heat; stir in sour cream, salt, and pepper. Ladle soup into 6 bowls; top with cheese, bacon, and chives.

Nutrition Facts : Calories 290, CarbohydrateContent 37 g, CholesterolContent 34 mg, FatContent 10.4 g, FiberContent 2 g, ProteinContent 12 g, SaturatedFatContent 5.9 g, SodiumContent 657 mg, SugarContent 4 g

CREAMY AND HEALTHY QUICK POTATO SOUP RECIPE - FOOD.COM



Creamy and Healthy Quick Potato Soup Recipe - Food.com image

This is a favorite of mine. Light simple, quick to make and very very healthy. I love to serve this as a starter for a dinner party or served in small coffee cups as it makes a great comfort food sitting around the fireplace or watching the games on TV. Some grilled sandwiches and maybe some fries for a simple light dinner.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4-8 serving(s)

Number Of Ingredients 16

4 large potatoes, peeled and very rough chopped
2 medium carrots, peeled and very rough chopped
1 large onion, rough very chopped
5 cups chicken broth
3/4 cup heavy cream (you can use a lighter cream or even milk if you like)
1 teaspoon minced garlic
1 teaspoon butter
1 tablespoon fresh parsley, chopped
1 bay leaf
1 teaspoon dried thyme, chopped
salt
pepper
1 tablespoon cornstarch (optional)
crumbled bacon
chopped scallion
thick slices of baguettes topped with melted gruyere or swiss cheese

Steps:

  • Start -- In a large pot on medium heat, add the butter and melt, then add the garlic and cook just a minute. Next, add the onions, carrots and potatoes and cook another minute until mixed well. Add the broth, bay leaf and thyme and cook on medium until all the vegetables are soft. About 15 minutes.
  • Puree -- First remove the bay leaf -- Then just use an immersion blender. Or you can add the soup to a regular blender and blend until everything is a smooth texture. I love the immersion blender right in the pot, but both will work just fine. If using a regular blender return the soup to the pot. Then add the fresh parsley, heavy cream, salt and pepper to taste. Now this soup is thin, it is not meant to be thick. But if you want, mix a little water with the cornstarch to make a "slurry" and add to the soup and bring to a medium boil and it will thicken if you prefer it that way.
  • Finish -- I like to top with a baguette with melted gruyere and put it right on top of the soup and then some crumbled bacon. You can really top it anyway you like. The soup is healthy and quick and just very light and easy.

Nutrition Facts : Calories 525.2, FatContent 19.7, SaturatedFatContent 11.5, CholesterolContent 63.6, SodiumContent 1004.1, CarbohydrateContent 73.8, FiberContent 9.8, SugarContent 6.9, ProteinContent 15.3

More about "is potato soup healthy recipes"

HEALTHY LOADED POTATO SOUP RECIPE | COOKING LIGHT
Our healthy potato soup gives you more flavor and less glop than the classic version, but just as much hearty satisfaction. With one simple extra step, the standard mashed potato process leads to a creamy soup adorned with all of your favorite baked potato toppings. If you like the idea of some chunks of potato, mash coarsely; for a smoother soup, mash more completely. For the best texture, stick with russet potatoes (aka baking potatoes); starchier varieties won’t yield as creamy a result. The soup reheats well, so it’s a good make-ahead candidate; just store the toppings separately. Looking for more ideas? Check out these healthy soup recipes.  
From cookinglight.com
Total Time 30 minutes
Calories 290 per serving
  • Place potatoes in a Dutch oven; add cool water to cover by 2 inches. Bring to a boil over high heat; reduce heat to medium, and simmer until tender, 11 to 14 minutes. Remove from heat; drain. Return potatoes to pan; mash with a potato masher to desired consistency. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Whisk together flour, milk, and stock in a medium bowl. Stir milk mixture into potatoes; cook over medium, stirring often, until thickened and bubbly, about 4 minutes. Remove from heat; stir in sour cream, salt, and pepper. Ladle soup into 6 bowls; top with cheese, bacon, and chives.
See details


CREAMY AND HEALTHY QUICK POTATO SOUP RECIPE - FOOD.COM
creamy and healthy quick potato soup recipe - food.com image
This is a favorite of mine. Light simple, quick to make and very very healthy. I love to serve this as a starter for a dinner party or served in small coffee cups as it makes a great comfort food sitting around the fireplace or watching the games on TV. Some grilled sandwiches and maybe some fries for a simple light dinner.
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 525.2 per serving
  • Finish -- I like to top with a baguette with melted gruyere and put it right on top of the soup and then some crumbled bacon. You can really top it anyway you like. The soup is healthy and quick and just very light and easy.
See details


LOADED BAKED POTATO SOUP RECIPE | EATINGWELL
This healthy loaded baked potato soup recipe is inspired by the comforting flavor of fully loaded baked potatoes with bacon, Cheddar, sour cream and chives. To make a vegetarian version of this potato soup, omit the bacon and use “no-chicken” broth. Serve it with a green salad and crusty bread to clean up the bowl.
From eatingwell.com
Reviews 4
Total Time 45 minutes
Category Healthy Bacon Recipes
Calories 327.7 calories per serving
  • Using a slotted spoon, transfer about half the potatoes to a bowl and mash until almost smooth, but still a little chunky. Return the mashed potatoes to the pan along with sour cream, 1/4 cup cheese and pepper. Cook, stirring, until the cheese is melted and the soup is heated through, 1 to 2 minutes. Serve garnished with crumbled bacon, the remaining 1/4 cup cheese and chives (or scallion greens).
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LOW-FAT POTATO SOUP RECIPE: HOW TO MAKE IT
"My husband usually doesn't care for low-fat dishes," notes Natalie Warf of Spring Lake, North Carolina. "So after finishing a bowl of this rich-tasting soup, he was surprised to learn that it's very low in fat."
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Lunch
Calories 178 calories per serving
  • In a large saucepan, combine the potatoes, onion, celery, broth and pepper. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 15-18 minutes. , Combine cornstarch and 1/4 cup milk until smooth; stir into potato mixture. Add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted.
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SLOW-COOKER CAULIFLOWER, POTATO AND WHITE BEAN SOUP RECIPE
This creamy vegetarian soup is built on humble winter staples, but the addition of sour cream and chives make it feel special. (Crumble a few sour-cream-and-onion chips on top to take the theme all the way.) It takes just a few minutes to throw the ingredients into the slow cooker, and the rest of the recipe almost entirely hands-off, making it very doable on a weekday. If you have one, use an immersion blender to purée it to a silky smooth consistency, but a potato masher works well for a textured, chunky soup. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
From cooking.nytimes.com
Reviews 4
Total Time 8 hours 25 minutes
  • Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. (Or, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.) To make a textured, chunky soup, smash the ingredients using a potato masher in the slow cooker. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper, crushed potato chips and shredded Cheddar. For leftovers, gently reheat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don’t let it boil or the sour cream will break.
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