Garlic Mashed Potato Soup
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. Scramble recipe tester Greg Kershner said, “Anytime we can make something healthy that our 5-year-old gobbles down, it's a winner!” You can sprinkle in toppings to your liking, such as scallions, crumbled bacon, Cheddar cheese, and additional sour cream.
- 1 Tbsp. butter or margarine
- 1/2 yellow onion diced
- 3 - 4 cloves garlic minced, about 1 - 2 tsp.
- 2 large russet potatoes peeled and diced
- 32 oz. reduced-sodium chicken or vegetable broth (or use any variety)
- 2 Tbsp. low fat sour cream or use plain Greek yogurt (or use any variety) plus more for serving
- 4 scallions thinly sliced, or use chives (optional)
- 1/2 cup shredded Cheddar cheese optional
- 2 strips turkey, pork, or vegetarian bacon, preferably nitrite-free cooked and crumbled about 1/2 cup (optional)
- In a stockpot, heat the butter or margarine over medium heat. Add the onions and garlic and sauté them for 3 – 5 minutes until the onions are translucent.
- Add the potatoes and cook them, stirring frequently for 1 – 2 minutes to coat them.
- Add the broth, bring it to a low boil, and simmer it for 20 – 25 minutes until the potatoes are very tender.
- Puree the soup using a hand held 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/or extra sour cream, if desired, or refrigerate it for up to 2 days.
Slow Cooker Directions:
- Add the onions, garlic, potatoes and broth to the slow cooker and cook on low for 8 - 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.)
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 them so they don’t brown, slice the scallions, shred the cheese if necessary and refrigerate, cook and crumble the bacon if using, or fully prepare and refrigerate the soup. Scramble Flavor Booster: Serve it with hot pepper sauce, such as Tabasco. Tip: If you don’t anticipate you’ll be using up the package of Cheddar cheese in a timely manner and want to keep it from spoiling, you can always freeze it. Just be sure to press out as much air as possible before re-closing the package. Keep in mind that freezing and thawing the cheese may change the texture slightly, making it more crumbly. Nutritional Information Per Serving (% based upon daily values): Calories 193, Total Fat: 3g, 5%; Saturated Fat: 2g, 9.5%; Cholesterol: 8mg, 2.5%; Sodium: 458mg, 19%; Total Carbohydrate: 37g, 12.5%; Dietary Fiber: 4g, 13%; Sugar: 3g; Protein: 5g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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