Light Potato Soup Recipe!

Feb 21, 2014 at 8:35 am |
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PotatoSoup1

Light Potato soup recipe! Potato soup in all its glorious forms (potato chowder, baked potato soup, potato & corn chowder) has always been a favorite of ours, but it can be so heavy. So driven by our love for potato soup, Elizabeth entered the kitchen inspired to create a “lighter” version without sacrificing the flavor.

No one can believe there’s no cream or even dairy in this recipe, it’s that good!

Potato Soup ‘Light and Right Recipe’

Author: Elizabeth Mascali

Ingredients

  • 2 tubs chicken Knorr Homestyle Stock (concentrated)
  • 7 cups water
  • 1 medium sweet onion (like a Vidalia), diced
  • 4 lbs. russet potatoes (peeled & cubed)
  • salt & pepper to taste
  • cayenne pepper (optional)

Instructions

  1. Pour water into a stockpot and bring to a boil.
  2. Add 2 tubs of concentrated stock to boiling water and stir until dissolved, then cover and turn down to a simmer.
  3. Add cubed potatoes and onion and cook 20-25 minutes or until potatoes are cooked through.
  4. Remove pot from heat and using an immersion (stick) blender, puree just until smooth. (If you don’t have a handheld stick blender, you can use a blender, you’ll just need to cool the mixture before blending to avoid a soup explosion: hot liquid + blender = explosion.)
  5. Season with salt, pepper, and cayenne pepper to taste. Return soup to a low simmer for 15-20 minutes and serve.

Notes

Offer cayenne pepper on the side for those who wanted a little more heat, and toppings – bacon, cheese, sour cream, and chives, and warm crusty bread.

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  Light Potato soup recipe! Potato soup in all its glorious forms (potato chowder, baked potato soup, potato & corn chowder) has always been a favorite of ours, but it can be so heavy. So driven by our love for potato soup, Elizabeth entered the kitchen inspired to create a “lighter” version without sacrificing the […]