Chunky Potato Soup
Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4 for approx. $4.00
This is so delicious and inexpensive. It’s quick, easy to prepare and tastes wonderful! I have actually served this when company comes for dinner-it’s that good! And depending on what you “top” it with, there’s not a lot of calories-no heavy cream or butter (but it tastes rich). Serve a wedge salad and some crusty multi-grain bread to round out the meal.
- 4 medium russet or Idaho potatoes, peeled and cubed
- 2 cups celery, chopped (include the leaves)
- 2 cups white or yellow onion, chopped
- 2 cups of chicken broth
- 1 to 2 cups milk (I used 1 1/2 cups of 2%)
- Salt and pepper to taste
- Toppings of your choice (not included in pricing for the soup)
Wash potatoes, peel and cube. Put potatoes, celery and onion in saucepan. Add chicken broth. (Sometimes I add a little water, you want the vegetables mostly covered but not totally). Bring to a boil, lower the heat, cover and simmer for about 25 minutes or until vegetables are tender. Using a potato masher (I bought mine at the $ store), coarsely crush the potatoes but don’t mash-you want chunks. Add enough milk to thin to your desired thickness. Season with salt and pepper.
This tastes delicious plain but you can top the soup with your choice of shredded cheese, sour cream, bacon, green onion, or salsa.
*Potatoes are more nutritious than you might think. A medium potato has about 160 calories, 4 grams of fiber (with the skin), 4 grams of protein, zero fat, double the potassium of a banana and a good supply of vitamin C…they are also inexpensive, easily available, filling and easy to cook.