Home-Style Potato Soup

Vegetarian
Gluten Free
Health score
11%
Home-Style Potato Soup
30 min.
5
121kcal

Suggestions


Warm up your kitchen and your heart with this delightful Home-Style Potato Soup, a comforting dish that’s perfect for any occasion. Whether you’re looking for a cozy starter for a family dinner or a satisfying snack to enjoy on a chilly day, this vegetarian and gluten-free recipe is sure to please everyone at the table.

In just 30 minutes, you can whip up a creamy, flavorful soup that boasts a rich blend of tender potatoes, fresh green onions, and aromatic thyme. Each bowl is not only delicious but also light on the calories, making it an excellent choice for those mindful of their diet. With only 121 calories per serving, you can indulge without the guilt!

This soup is incredibly versatile, serving as a hearty antipasti or a delightful starter. The combination of simple ingredients creates a dish that feels both homey and satisfying. Plus, the ease of preparation means you can spend less time in the kitchen and more time enjoying the company of your loved ones.

So, gather your ingredients and get ready to savor the comforting flavors of this Home-Style Potato Soup. It’s a dish that brings warmth and joy, making it a perfect addition to your recipe collection. Enjoy the delightful aroma as it fills your home, and let each spoonful transport you to a place of cozy nostalgia.

Ingredients

  • 1.8 cups chicken broth (from 32-ounce carton)
  • medium spring onion with tops
  • 1.5 cups milk 
  • 0.1 teaspoon pepper 
  • pound potatoes 
  • 0.3 teaspoon salt 
  • 0.1 teaspoon thyme leaves dried

Equipment

  • sauce pan
  • potato masher

Directions

  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.
  6. Heat over medium heat, stirring occasionally, until hot and steaming, but do not let the soup boil.

Nutrition Facts

Calories121kcal
Protein15.8%
Fat19.03%
Carbs65.17%

Properties

Glycemic Index
46.15
Glycemic Load
13
Inflammation Score
-4
Nutrition Score
8.211739104727%

Flavonoids

Luteolin
0.02mg
Kaempferol
0.81mg
Quercetin
1.28mg

Nutrients percent of daily need

Calories:120.8kcal
6.04%
Fat:2.61g
4.02%
Saturated Fat:1.4g
8.74%
Carbohydrates:20.11g
6.7%
Net Carbohydrates:17.94g
6.52%
Sugar:4.72g
5.25%
Cholesterol:10.43mg
3.48%
Sodium:455.66mg
19.81%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.88g
9.76%
Vitamin C:19.08mg
23.13%
Vitamin B6:0.32mg
15.81%
Potassium:524.08mg
14.97%
Vitamin K:14.45µg
13.76%
Phosphorus:131.28mg
13.13%
Calcium:109.03mg
10.9%
Vitamin B2:0.18mg
10.81%
Manganese:0.2mg
9.83%
Vitamin B1:0.13mg
8.95%
Fiber:2.17g
8.69%
Magnesium:31.84mg
7.96%
Vitamin B12:0.41µg
6.86%
Vitamin B3:1.25mg
6.23%
Copper:0.12mg
5.85%
Vitamin B5:0.55mg
5.54%
Vitamin D:0.81µg
5.37%
Iron:0.87mg
4.83%
Folate:18.39µg
4.6%
Zinc:0.65mg
4.31%
Vitamin A:184.51IU
3.69%
Selenium:2.03µg
2.9%