Cream of Potato Soup

I know it’s technically summer… or spring? Whatever. Either way, the weather is warming up. But for some reason, I still feel like a good bowl of soup! We had some veggies that were slightly passed prime in the fridge~ so I decided to whip up a pot of cream of potato soup!

Steve was happy… let’s just say this is the first time I’ve actually cooked more than a deli meat sandwich, grilled cheese, or eggs in quite some time!


  • 8 small baking potatoes, diced
  • 25 (ish) baby carrots (or of course, you can use the regular kind!!), sliced
  • 1 bunch celery, diced
  • 1 large sweet onion, diced
  • 4 cloves garlic, minced
  • 1-2 Tbsp olive oil
  • 1 tsp corriander
  • 1 Tbsp dill
  • 1 tsp ground black pepper
  • 1 quart chicken broth
  • 2-3 c. water (to cover)
  • 1 package low fat cream cheese
  • 2 c. skim milk
  • sea salt
  • cheddar cheese for topping ( you can also use sour cream, bacon, and scallions if you’d like!)

In a large stock pot, heat olive oil. Drop in all chopped veggies (potatoes, carrots, celery, onions, and garlic). Add in coriander, dill, and pepper. Cook on medium/med low heat till veggies get slightly tender (10-15 min). Add more oil if needed.

Add the chicken broth & water to the pot. Simmer for 1-2 hrs or until veggies are done. Add in cream cheese & skim milk. At this point, I used an immersion blender to incorporate all ingredients…You could use a food processor (or just leave it chunky). Ladle into bowls & top with sea salt, cheese, sour cream, bacon and scallions to taste.


1 Comment

Filed under Soups

One response to “Cream of Potato Soup

  1. Lea

    I can’t believe you have time to cook, much less BLOG about it! Go mama! 🙂

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