Creamy Potato Soup

This recipe is perfect for healthcare institutions and hospitals. It was developed by HSUS’s team of expert chefs and reviewed by HSUS’s team of registered dietitians. This recipe is Plantricious Friendly.

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Servings: 8

Serving Size: 1 cup

Ingredients

2 cups Onions, Sweet Yellow, small dice
3 cups Potatoes, Russet, diced into one (1) inch cubes
4 cups Vegetable Broth
2 cups Broccoli Florets
2 tablespoons Parsley, Fresh, chopped
1 tablespoon Black Pepper

Preparation

1. In a large pot, sauté onions using a little bit of water until they are soft.
2. Add the potatoes and the vegetable broth. Bring to a quick boil. Reduce heat and allow to simmer until potatoes are cooked. For a creamy texture, use an immersion blender or blend half of the soup in a food processor.
3. Add in the broccoli florets, fresh parsley and black pepper.
4. Allow to simmer until flavors are combined and broccoli is cooked (about 30 minutes).

Serving information

If you would like to garnish soup with crispy potato skins, you can bake potatoes, scoop out the potato for mashing, and re-bake the skins. Serve the potato skins as a side garnish for the soup. You may want to sauté extra onions and serve them inside the potato skins as a complex garnish.

Nutrition information

Calories: 78 Total Fat: .3g Saturated Fat: 0.5g Monounsaturated Fat: 0g Polyunsaturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 16.5g Fiber: 2.9g Total Sugars: 2.9g Protein: 2.2g Sodium: 85mg Vitamin A: 11μg Vitamin C: 34.6mg Calcium: 41mg Iron: 1mg Folate: 33μg