Old-Fashioned Potato Soup

PREP TIME: 10 mins | COOK TIME: 20 mins | TOTAL TIME: 30 mins | YIELD: 8 Servings

A quick soup that is flavoured with fresh thyme and yellow onions sauteed in butter. Made this from scratch in under thirty minutes. Rich, creamy, and super comforting! Need more? This is low in calories yet still delicious.

Ingredients

2 tbsp unsalted butter

2 tbsp olive oil

1 c. onion, chopped

1 garlic clove, chopped

1 tsp fresh thyme leaves

2-1/2 pounds peeled and diced Yukon Gold potatoes, about 5 c.

4 c. chicken broth

1 c. milk

1 tbsp cornstarch

1 tsp salt

1/2 tsp black pepper

fresh thyme leaves, for garnish

How to make Old-Fashioned Potato Soup

Step 1: In a large Dutch oven or soup pot, melt 2 tbsp butter with 2 tbsp olive oil over medium heat until foamy.

Step 2: To the pot, add in the diced onions. Cook for about 5 minutes until the onions are tender and translucent. Add in the chopped garlic and fresh thyme leaves. Stir and cook for a minute more until aromatic.

Step 3: Pour in the chicken broth, then add in the diced potatoes. Once boiling, cook for about 10 minutes until the potatoes are easily pierced with a fork.

Step 4: Decrease the heat and using a potato masher, mash the potatoes coarsely, leaving a few bigger chunks.

Step 5: Into the cup of milk, whisk a tbsp cornstarch using a fork. Add this to the pot of soup and continue to cook for 5 minutes more or until the soup has thickened and creamy. To taste, season with salt and pepper.

Step 6: If desired, serve with extra fresh thyme.

Notes:

I love the creamy texture of the Yukon Gold potatoes when cooked. But feel free to use other potato varieties if desired.

For a lighter baked potato soup, topped this with a dollop of lite sour cream, crumbled bacon, and cheese.

Nutrition Facts:

YIELD: 8, SERVING SIZE: 1
Amount Per Serving: CALORIES: 192 | TOTAL FAT: 7g | SATURATED FAT: 3g | TRANS FAT: 0g | UNSATURATED FAT: 4g | CHOLESTEROL: 13mg | SODIUM: 754mg | CARBOHYDRATES: 28g | FIBER: 3g | SUGAR: 3g | PROTEIN: 5g

Old-Fashioned Potato Soup

Rebecca PREP TIME: 10 mins | COOK TIME: 20 mins | TOTAL TIME: 30 mins | YIELD: 8 Servings Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin… General Recipes Old-Fashioned Potato Soup European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 192 calories 7 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1 c. onion, chopped
• 1 garlic clove, chopped
• 1 tsp fresh thyme leaves
• 2-1/2 pounds peeled and diced Yukon Gold potatoes, about 5 c.
• 4 c. chicken broth
• 1 c. milk
• 1 tbsp cornstarch
• 1 tsp salt
• 1/2 tsp black pepper
• fresh thyme leaves, for garnish

Instructions

Step 1: In a large Dutch oven or soup pot, melt 2 tbsp butter with 2 tbsp olive oil over medium heat until foamy.

Step 2: To the pot, add in the diced onions. Cook for about 5 minutes until the onions are tender and translucent. Add in the chopped garlic and fresh thyme leaves. Stir and cook for a minute more until aromatic.

Step 3: Pour in the chicken broth, then add in the diced potatoes. Once boiling, cook for about 10 minutes until the potatoes are easily pierced with a fork.

Step 4: Decrease the heat and using a potato masher, mash the potatoes coarsely, leaving a few bigger chunks.

Step 5: Into the cup of milk, whisk a tbsp cornstarch using a fork. Add this to the pot of soup and continue to cook for 5 minutes more or until the soup has thickened and creamy. To taste, season with salt and pepper.

Step 6: If desired, serve with extra fresh thyme.

Notes

I love the creamy texture of the Yukon Gold potatoes when cooked. But feel free to use other potato varieties if desired. For a lighter baked potato soup, topped this with a dollop of lite sour cream, crumbled bacon, and cheese.