A delicious soup that makes a meal with some nice fresh bread! Homey and comforting! Try adding shredded Cheddar cheese just before serving.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter in a large saucepan over medium heat. Saute onion and garlic until tender. Add the potatoes, chicken stock, thyme, and pepper. Bring to a boil, then reduce heat to low. Cover, and simmer for 20 minutes, or until potatoes are tender.

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  • Transfer about half of the soup to a food processor or blender. Process until smooth, then return to the pot. Stir in milk, and continue cooking until heated through. Season with salt and pepper. Ladle into bowls, and garnish with chopped fresh parsley.

Nutrition Facts

225 calories; 5.8 g total fat; 17 mg cholesterol; 302 mg sodium. 37.4 g carbohydrates; 6.8 g protein; Full Nutrition

Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/23/2003
This is a very good soup on a fall/winter day. Instead of using a blender I just used my "old fashioned" potato masher right in the pot. It was easy to regulate how many chunked potatoes you want left in the soup. I topped mine with cheese bacon and scallions. If the soup seems too thin just add a little bit of instant mashed potatoes to thicken. A keeper recipe Read More
(34)

Most helpful critical review

Rating: 3 stars
01/10/2005
I didn't make any changes to the recipe except for the parsley.. I didn't have any on hand. The soup was good but it's not quite what I was looking for. Good but not great. Read More
(4)
56 Ratings
  • 5 star values: 39
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/23/2003
This is a very good soup on a fall/winter day. Instead of using a blender I just used my "old fashioned" potato masher right in the pot. It was easy to regulate how many chunked potatoes you want left in the soup. I topped mine with cheese bacon and scallions. If the soup seems too thin just add a little bit of instant mashed potatoes to thicken. A keeper recipe Read More
(34)
Rating: 5 stars
12/23/2003
This is a very good soup on a fall/winter day. Instead of using a blender I just used my "old fashioned" potato masher right in the pot. It was easy to regulate how many chunked potatoes you want left in the soup. I topped mine with cheese bacon and scallions. If the soup seems too thin just add a little bit of instant mashed potatoes to thicken. A keeper recipe Read More
(34)
Rating: 5 stars
10/22/2004
WOW!!!! This was so UNBELIEVABLY good!!!!!!!!!! A HUGE hit with my entire family who normally does not even comment on what they are served. Rave reviews from my husband and kids! Will definitely make again. Omitted the parsley (didn't have any) and used chicken boullion with water in place of the stock. It was quite exceptional!!! Read More
(23)
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Rating: 5 stars
12/23/2003
This soup was wonderful -- I substituted 1 c. cream for 1 c. of the milk and also added wild rice and buillion that had boiled separately for 40 minutes or so. When I blended 1/2 of the soup this blended wild rice added some nice color as well. Very yummy very simple. I will try this as a base for clam chowder. Read More
(18)
Rating: 5 stars
10/03/2004
This was an easy soup to make from what I already had on hand. I used fat free milk as that's all we keep around. My picky family (husband 6 and 4-year olds) LOVED it. Thanks much! Read More
(12)
Rating: 5 stars
05/05/2004
Delicious I love this soup so much I made it one day after winter exams and Oh My God that was so comforting!!!!! Soooooo tasty and warm i almost ate the whole batch myself but unfortunately my dad wanted some. Anyways thanks it's so good and one of the lowest in fat i've had. Tops to you Read More
(9)
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Rating: 5 stars
02/02/2011
Very comforting on a winter day. Everyone enjoyed it. THX Read More
(9)
Rating: 5 stars
02/22/2010
Great soup! I used vegetarian boullion since we have an herbivore in the house but cooked up some bacon for the meat-eaters to sprinkle in. I started by just mashing the potatoes as several other reviewers did but the soup seemed really thin when I was done. So almost all of it went in to the blender which thickened it up beautifully. Read More
(8)
Rating: 5 stars
11/02/2004
Excellent potato soup base. I added about 3 oz of cream cheese. I also topped with bacon cheese and the fresh parsley. Everyone gulped it up and asked for seconds. I had a bunch left over the next day for lunch as well. Thanks! Read More
(8)
Rating: 5 stars
01/16/2007
My husband and I enjoyed this very much and will be making it regularly in the winter. I made a few changes though. I didn't use a food processor for the potatoes; just mashed them some with a fork. We liked the consistency better. Also I didn't have fresh garlic so I used garlic powder. Used Swanson low sodium chicken broth. Read More
(7)
Rating: 3 stars
01/10/2005
I didn't make any changes to the recipe except for the parsley.. I didn't have any on hand. The soup was good but it's not quite what I was looking for. Good but not great. Read More
(4)