Lightened Up Potato Soup Recipes

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LUSCIOUS POTATO SOUP



Luscious Potato Soup image

This is my favorite potato soup recipe ever. I actually prefer to skip bacon as I find the smoky flavor overwhelms the delicate flavor of the onions and creme fraiche. I don't bother using a blender for this soup as a bit of chunky texture is great.

Provided by Lynne Polischuik

Categories     Potato Soup

Time 45m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
1 tablespoon butter
1 medium yellow onion, finely chopped
2 shallots, finely chopped
3 green onions, finely chopped
½ teaspoon salt
½ teaspoon ground black pepper
4 cloves garlic, minced
1 teaspoon herbes de Provence
2 pounds potatoes, peeled and diced
4 cups vegetable broth
1 cup milk
½ cup creme fraiche

Steps:

  • Heat olive oil and butter in a large, heavy-bottomed pot over medium-high heat. Add onion, shallots, green onions, salt, and pepper; saute until softened and beginning to brown, 4 to 6 minutes. Add garlic and herbes de Provence; saute until garlic is fragrant, about 30 seconds. Avoid burning the garlic; it will turn bitter.
  • Add potatoes to onion mixture and toss well to coat. Pour in vegetable broth and milk; stir well. Cover pot and bring to a boil. Reduce heat to low and simmer, covered, until potatoes are tender and can be easily broken up with a spoon, 10 to 12 minutes.
  • Use a potato masher or the back of a wooden spoon to roughly mash the potato chunks until the soup is relatively smooth and the largest chunks have been broken up.
  • Whisk creme fraiche into the soup and taste for seasoning. Add additional pinches of salt or black pepper if the soup tastes flat.

Nutrition Facts : Calories 459.9 calories, Carbohydrate 57.3 g, Cholesterol 53.2 mg, Fat 22.8 g, Fiber 7.1 g, Protein 10 g, SaturatedFat 10.7 g, Sodium 826.6 mg, Sugar 10.9 g

LIGHT POTATO AND LEEK SOUP



Light Potato and Leek Soup image

Delicious and light blend of potatoes and leeks in a vegetarian broth.

Provided by jenPT

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 9

4 each leeks, white parts only
4 cloves garlic, minced
2 tablespoons salted butter
3 medium russet potatoes, scrubbed and sliced
3 cups vegetable broth
1 teaspoon Italian seasoning
⅛ teaspoon dried rosemary
½ cup fat free half-and-half
1 pinch ground black pepper to taste

Steps:

  • Slice leeks lengthwise and wash out any dirt between the layers. Chop and place in a large mixing bowl with garlic.
  • Melt butter in a large soup pot over medium heat. Add leeks and garlic and cook, stirring frequently, for 5 minutes. Add potatoes, vegetable broth, Italian seasoning, and rosemary. Bring to a boil; reduce heat and simmer for 20 minutes.
  • Remove from heat and let soup cool briefly. Transfer mixture to a blender or food processor and puree in batches. Return soup to the pot and stir in half-and-half and season with black pepper. Reheat gently, about 5 minutes.

Nutrition Facts : Calories 275.1 calories, Carbohydrate 48.4 g, Cholesterol 16.8 mg, Fat 7 g, Fiber 6.2 g, Protein 6.4 g, SaturatedFat 4 g, Sodium 458 mg, Sugar 8.5 g

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