recipes
Creamy Potato Soup
Creamy Potato Soup
- Servings
- cook method
- prep
- cook
- ready
- 8
- Boil/Simmer
- 20 minutes
- 30 minutes - 1 hour
- Less than 1 1/2 hours
Ingredients
- 1/4 cup pure vegetable oil
- 3 cups sliced celery
- 3 cups chopped onion
- 2 cloves garlic, minced
- 2 cans (14.5 ounces each) chicken broth
- 3 large Russet potatoes, about 1-1/2 pounds
- 1/4 cup chopped fresh parsley
- 1 1/2 teaspoons dried dill weed
- 1/4 teaspoon black pepper
- shredded reduced fat Cheddar cheese, optional
- Directions
- Serving Suggestions
-
In a large saucepan, heat oil until hot over medium heat. Add celery, onions, and garlic and cook until tender.
Increase to high heat, add broth, potatoes, parsley, dill, and pepper; bring to a boil, reduce heat, cover and simmer 15 minutes or until potatoes are tender. In 1-cup batches, carefully ladle hot mixture into blender. Hold lid down tightly and puree until creamy in texture. Return to the saucepan and reheat, if necessary, over medium heat.
For thinner soup, add more broth. Salt to taste. Ladle soup into bowls; garnish with Cheddar cheese and additional parsley, if desired.
