Spring is around the corner…I can feel it. This potato soup is perfect for busy baseball nights…or just a quiet weekend evening at home. It cooks up quick and reheats nicely too. Pair it with a hearty salad and you are good to go! Pssss…this recipe is low calorie too….and you won’t even realize all the fat that is missing:)

An immersion blender will make this job really easy. If you haven’t picked one up yet you can use a blender…just do it in batches and be careful. I like to keep the soup in the pot…cover loosely with a piece of foil and place the immersion blender in from the side. Blend away…with no mess!

Of course….a bit of left over bacon…with some freshly shredded cheddar never hurt anyone…am I right?!?!

Go forth and enjoy some potato soup:)

perfect potato soup recipe

Tracie at CleverlyInspired

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings 8

Ingredients

  

• 1 T butter
• 1 T olive oil
• 1 medium onion chopped
• 2 stalks celery chopped
• 2 cloves minced garlic
• 1 t thyme
• 5 C chopped peeled potatoes
• 2 C water
• 4 C low sodium chicken broth
• 1/2 C half and half
• 1/2 t salt

Instructions

 

• Heat butter and oil in large pot.
• Add onions and celery. Saute about 8 minutes
• Add in garlic and thyme
• Add in potatoes, water, broth. Bring to boil. Then reduce to simmer about 15 minutes.
• When potatoes are tender, loosely cover pot with foil and use immersion blender to cream the soup.
• Add in half and half and season with salt and pepper.
• Serve with shredded cheddar and bacon on top:)