Garlic Mashed Potato Soup
Author Aviva Goldfarb: "This recipe was suggested to me by 10-year-old Ames Williford, of Pennsylvania, who makes this soup for her family. It tastes like a cross between mashed and baked potatoes, so our kids love it. You can sprinkle in toppings to your liking, such as scallions, crumbled bacon, cheddar cheese, and additional sour cream. Serve with Baked Breadsticks and Fruit Kabobs."
This recipe from The Six O'Clock Scramble Meal Planner, by Aviva Goldfarb. To order directly from the American Diabetes Association, click here.
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- Prep time
- 15 min
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- Cook time
- 30 min
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- Servings
- 4 Servings
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- Serving size
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2 cups
Ingredients
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margarine (trans fat-free)
- 1 tbsp
- 1 tbsp
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yellow onion (diced)
- 1/2
- 1/2
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garlic (minced, (3–4 cloves), to taste)
- 1
- 1
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large russet (baking) potatoes (peeled and diced)
- 2
- 2
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chicken or vegetable broth (low-sodium)
- 32 oz
- 907 g
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sour cream (non-fat)
- 2 tbsp
- 2 tbsp
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green onion (scallion) (thinly sliced, or use chives)
- 4
- 4
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cheddar cheese (shredded, 50% reduced-fat)
- 1/3 cup
- 1/3 cup
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turkey, pork, or vegetarian bacon (cooked and crumbled (optional))
- 2
- 2
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Directions
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DO AHEAD OR DELEGATE: Dice the onion, peel the garlic, peel and dice the potatoes and store in a bowl with enough water to cover so they don’t brown, slice the scallions, shred the cheese if necessary, and refrigerate, cook, and crumble the bacon, or fully prepare and refrigerate the soup.
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(Start the breadsticks and kabobs, if you are serving them.) In a stockpot, heat the margarine over medium heat. Add the onions and garlic and sauté for 3–5 minutes until the onions are translucent. Add the potatoes and cook, stirring frequently, for 1–2 minutes to coat them. Add the broth, bring it to a low boil, and simmer for 20–25 minutes, stirring occasionally, until the potatoes are very tender.
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Puree the soup using a handheld immersion blender or a standing blender. Return the soup to the pot, if necessary, and stir in the sour cream until it is smooth. Serve the soup immediately, topped with the scallions, cheese, bacon, and extra sour cream, if desired, or refrigerate for up to 2 days.
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SLOW COOKER DIRECTIONS: Add the onions, garlic, potatoes, and broth to the slow cooker and cook on low for 6–10 hours or on high for 3–4 hours. 30 minutes before serving, use an immersion blender or standing blender to puree the soup, then add the sour cream. Serve topped with the scallions, cheese, bacon, and extra sour cream, if desired. (Slow cooker cooking times may vary—get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
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FLAVOR BOOSTER Serve with hot pepper sauce, such as Tabasco.
Reviews
Write a Review-
This was so good, I use to make a potato soup for my family that had chives, cheddar cheese, and bacon crumbled on top this is a similar recipe but the base of the other soup was whole milk this one is chicken broth. I think if it was skim milk instead of broth it would taste closer to that recipe. It was a lighter healthy version of the soup I use to make. It also had a roux to thicken it up. I'd rather use chives than green onions too. It's a good healthy potato soup instead of a rich creamy potato soup.
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This turned out to be pretty bad. It was like a potato paste, very bland and not something anyone in my family liked. My son said it was okay, but neither my wife or I could finish a bowl. Do NOT recommend!