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Golden Potato Soup

 Golden Potato Soup
“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.”
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Golden Potato Soup (continued)

Nutritional Facts: 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.