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Home-Style Potato Soup

Progresso® chicken broth provides a simple addition to this herbed potato soup dinner that’s ready in just 30 minutes!

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( 26 Ratings)

26 Ratings

5 Stars 35%

4 Stars 35%

3 Stars 19%

2 Stars

1 Stars

Member Reviews ( 5 )

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Prep Time 10 min
Total Time 30 min
Servings 5

Ingredients

3: medium potatoes (about 1 pound)

1 3/4: cups Progresso® chicken broth (from 32-ounce carton)

2: medium green onions with tops

1 1/2: cups milk

1/4: teaspoon salt

1/8: teaspoon pepper

1/8: teaspoon dried thyme leaves

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Directions

1 Peel the potatoes, and cut into large pieces.
2 Heat the chicken broth and potatoes to boiling in the saucepan over high heat, stirring occasionally with a fork to make sure potatoes do not stick to the saucepan. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover and cook about 15 minutes or until potatoes are tender when pierced with a fork.
3 While the potatoes are cooking, peel and thinly slice the green onions. If you have extra onions, wrap them airtight and store in the refrigerator up to 5 days.
4 When the potatoes are done, remove the saucepan from the heat, but do not drain. Break the potatoes into smaller pieces with the potato masher or large fork. The mixture should still be lumpy.
5 Stir the milk, salt, pepper, thyme and onions into the potato mixture. Heat over medium heat, stirring occasionally, until hot and steaming, but do not let the soup boil.

EXPERT TIPS

Expert Tips

large saucepan (about 3-quart size); potato masher or large fork

Make Home-Style Potato Soup as directed. When soup is finished and very hot, gradually stir in 1 1/2 cups shredded Cheddar cheese until it is melted.

If you refrigerated leftover soup and it seems too thick, just stir in some milk, a little at a time, while reheating it.

Low-Fat or nonfat milk can be used for this potato soup, but whole milk makes the soup a little richer and creamier.

Cut green onions into thin slices, using some of the green part. Throw away the tip with the stringy end.

When potatoes are done, remove from heat, but do not drain. Break potatoes into smaller pieces using a potato masher or large fork.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 110
Calories from Fat: 20),

% Daily Value

Total Fat: 2g; 2%
(Saturated Fat 1g, 1% ),
Cholesterol: 5mg; 5%;
Sodium: 510mg; 510%;
Total Carbohydrate: 19g; 19%
(Dietary Fiber 1g 1% ),
Protein: 5g; 5%

% Daily Value*:

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 5 Reviews View All

Posted 11/9/2012 9:33:20 PM REPORT ABUSE Eveuh68 said:

Rating:

I added some cheese and it was delicious! Will be making this again.

This reply was: Helpful Inspiring

Posted 11/6/2010 5:35:16 PM REPORT ABUSE Swooze57 said:

Rating:

I loved this recipe! It was so easy. After the first time making it, the second time around I added shredded cheddar (reduced fat) cheese to my husbands soup and he loved it! I added pre cooked broccoli to mine. It is great on its own, but so easy to do anything you want with it. Very inexpensive, versatile and healthy as well!

This reply was: Helpful Inspiring

Posted 5/16/2010 1:27:01 PM REPORT ABUSE yashuarulz said:

Rating:

I just use potatoes and evaporated milk. i pour out about 1/2 the water and add the milk. then i put butter and salt and pepper. add kalbaska meat or smoked sausage dogs cut up small. add garlic salt and johnnys

This reply was: Helpful Inspiring