Home-Style Potato Soup

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

medium potatoes (about 1 pound)

1 3/4

cups Progresso™ chicken broth (from 32-ounce carton)

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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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.

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.