Golden Potato Soup Recipe

Golden Potato Soup Recipe photo by Taste of Home

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“Pure comfort food,” is how Sheila Harms of Battle Lake, Minnesota refers to her warmer-upper soup filled with flavor, herbs and potatoes. “It’s one of my husband’s very favorite cold-weather meals,” says Sheila. “I serve it with warm biscuits or garlic toast.”

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Golden Potato Soup Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

30 30

Ingredients

1 tablespoon butter
1 tablespoon canola oil
3 medium potatoes, peeled and cubed
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 small onion, chopped
1/4 cup crumbled cooked bacon
1 garlic clove, minced
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 cup hot water
2 teaspoons chicken bouillon granules
1 cup heavy whipping cream
1/2 cup shredded cheddar cheese

Directions

In a large saucepan, heat butter and oil until butter is melted. Add the potatoes, garlic salt and pepper. Cook over medium heat for 4-6 minutes or until potatoes are tender and lightly browned.
Stir in the broth, onion, bacon, garlic, rosemary and thyme. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in water and bouillon. Gradually stir in cream; heat through. Add cheese, stirring until melted. Yield: 4-1/2 cups.

Nutritional Analysis: 1 cup (prepared with garlic powder, reduced-sodium bouillon, 2% milk and reduced-fat cheese) equals 249 calories, 12 g fat (5 g saturated fat), 27 mg cholesterol, 804 mg sodium, 25 g carbohydrate, 2 g fiber, 12 g protein.

Originally published as Golden Potato Soup in Cooking for 2 Winter 2006, p25