Just a few small changes to traditional potato soup and you will have Light & Creamy Potato Soup that is still tasty and satisfying!
Low-fat milk, light sour cream, and cheese made with 2% milk make this Light & Creamy Potato Soup a healthier alternative to regular versions.
The broccoli and carrots also give it some valuable nutrients. To learn more about the health benefits of broccoli check out this very informative post @ http://www.well-beingsecrets.com/health-benefits-of-broccoli/.
I like my soup a little chunkier than some you can get out. And, Lee is not the biggest fan of soup as a meal, so I like to give him something he can chew. He likes it better that way.
I like Panera potato soup but I don’t think there is any cheese in it, and if there is I think it may be cream cheese (or so I’ve heard). I like some good ol’ cheddar cheese in there.
The other great thing about soup is that you can make a pot of it and have leftovers for lunch the next day, or even another dinner.
It is also good to freeze, and then if you are busy or not feeling well you will have a quick and virtually effortless option for dinner.
These Light Yogurt Drop Biscuits go great with this Light & Creamy Potato Soup.
I usually serve some sort of bread, biscuit, or quesadilla with soup, stew, or chili. We think it gives the meal a little more substance and it rounds out the meal nicely.
The ingredients needed.
The potatoes and carrots in the pot, ready to be cooked.
One cup of cooked potatoes, mashed.
After adding the milk & flour mixture, ready to add the sour cream and cheese.
Light & Creamy Potato Soup
Ingredients
- 2 lb red potatoes, about 6 medium
- 3 carrots, peeled
- 1 carton low-sodium chicken broth, 32 ounces
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 bag frozen broccoli florets, 12 ounces
- 1 cup low-fat milk
- 1/3 cup flour
- 2 cups 2% milk reduced fat cheese, shredded
- 1/2 cup low-fat sour cream
- 4 green onions, chopped
Instructions
- Cut potatoes and carrots into bite sized pieces and place in a Dutch oven. Add just enough water to cover and bring to a boil over medium-high heat, reduce heat and cook until potatoes and carrots are very tender, about 10-15 minutes. Drain, reserving 1 cup of the potatoes; return the remaining potatoes and the carrots to the pot. In a small bowl mash the potatoes with a fork and return them to the pot.
- Stir in the chicken broth, salt, and pepper; heat to a boiling. Add broccoli and cook for 4 minutes stirring occasionally; reduce heat to medium.
- Whisk the milk and flour together in a small bowl and add it to the pot. Bring to a boil over medium heat and cook until it thickens. Stir in cheese until melted. Add sour cream and green onions and cook until heated through.
- Garnish with additional cheese and green onions, if desired.
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Potato soup is one of my favorites, so I definitely will be trying this one. The drop biscuits will go great with this soup.
OMG Mindy, this sounds delish… It is certainly feeling like soup season today! Can’t wait to try it! Congrats on the new job!
I can’t wait until it gets cool here in Kansas, but we aren’t there yet. Thanks!
This is one of my favorites in the winter. Will have to try it. Thank you for posting the recipe.
This would be great in the Fall and Winter, thanks for stopping by!
Oh I’ve never made potato soup! This looks delicious!!
Yum. Potatoe soup is a favorite in my household
Ours too, thanks for stopping by!
I love potato soup! This version looks amazing, can’t wait to try it 🙂
It is very good. Thanks so much for stopping by!
I love potato soups, they’re my favorite. I just love potatoes anyway shape or form, hah. I’m pinning this, this will be a great fall recipe around my house.
I, too, love potatoes anyway you make em’. Thanks for stopping by!
I am going to have to try this recipe although we don’t really eat soup around here. It looks very tasty.
It is a really good option if you are trying to eat less meat, like we are.