Cream of potato soup
2
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Don't let the name fool you! This soup only tastes sinful, thanks to evaporated skim milk a richer tasting, fat-free milk variety and not actual cream. Plus, it serves 6 and reheats well, so it’s a good candidate to make once and serve twice. We liked keeping some chunks of potato. But if you’d prefer a smoother consistency blend the entire potato mixture in batches. Transfer each of the pureed batches into a large bowl and then pour them back into the pot and add the evaporated milk. Substitute chopped green onions for the chives if needed. Pair with a large garden salad for a light meatless lunch or dinner.
Ingredients
Olive oil
2 tsp
Uncooked leeks
2 medium, washed well and coarsely chopped
Garlic
3 clove(s), minced
Dried parsley
⅓ tsp
Chives
⅓ tsp, dried
Dried tarragon
⅓ tsp
Uncooked Yukon gold potato
4 medium, peeled and cut into 1/2-inch cubes (about 2 pounds)
Chicken broth
4 cup(s), reduced-sodium, or vegetable broth
Fat free evaporated milk (Vitamins A & D added)
12 fl oz
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Chives
6 tsp, fresh, chopped
Instructions
1
Heat oil in a large stockpot over medium-high heat. Add leeks and garlic and sauté until soft, about 3 to 5 minutes. Add dried herbs and stir to coat; cook until herbs are fragrant, about 1 minute. (Note: You can substitute 2 teaspoons of fines herbes for the dried parsley, chives and tarragon, if desired.)
2
Add potatoes and broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and cook until potatoes are fork-tender, about 10 minutes.
3
Puree 4 cups of potato mixture (mostly potatoes with a little broth) in a blender or food processor until smooth. Return puree to pot, add evaporated milk and cook 1 minute to heat through. Season to taste with salt and black pepper.
4
Ladle soup into bowls and sprinkle with fresh chives. Yields about 1 1/2 cups of soup per serving.
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