Garlic Mashed Potato Soup

Garlic Mashed Potato Soup
Source: The Six O'Clock Scramble Meal Planner. Recipe Credit: . Photo Credit: Renee Comet.
Summary

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.

  • Prep time
    15 min
  • Cook time
    30 min
  • Servings
    4 Servings
  • Serving size
    2 cups
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    2 cups
  • Amount per serving Calories 155

  • Total Fat 4g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol less than 5mg
  • Sodium 450mg
  • Total Carbohydrate 24g
    • Dietary Fiber 2g
    • Total Sugars 3g
  • Protein 7g
  • Potassium 560mg
  • Phosphorus 135mg
Ingredients

Ingredients

  • margarine (trans fat-free)
    1 tbsp
  • yellow onion (diced)
    1/2
  • garlic (minced, (3–4 cloves), to taste)
    1
  • large russet (baking) potatoes (peeled and diced)
    2
  • chicken or vegetable broth (low-sodium)
    32 oz
  • sour cream (non-fat)
    2 tbsp
  • green onion (scallion) (thinly sliced, or use chives)
    4
  • cheddar cheese (shredded, 50% reduced-fat)
    1/3 cup
  • turkey, pork, or vegetarian bacon (cooked and crumbled (optional))
    2
Directions

Directions

  1. 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.

  2. (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.

  3. 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.

  4. 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.)

  5. FLAVOR BOOSTER Serve with hot pepper sauce, such as Tabasco.

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