Thursday, February 6, 2020

Creamy Potato Vegetable Soup

Creamy Potato Vegetable Soup - the ultimate comfort food! My low-sodium version combines creamy richness with a variety of nutritious vegetables that will leave you begging for more! Weight Watchers WW points: 1 cup = about 2 points.


4 large or 5 medium white potatoes
water (see amount below)
32 oz. low-sodium chicken broth
2 tablespoons butter
1 cup chopped celery
1 cup chopped sweet onions
about 1-3/4 cups frozen broccoli (1 cup thawed and chopped)
I small can sliced carrots and broth (8.25 oz) or 1 cup sliced baby carrots
1 cup 2% milk
1-1/2 cups potato flakes


Thaw broccoli in the microwave. Chop or cut into small pieces.

Peel and rinse potatoes. Cut into cubes. Put into a large cooking pot (at least 6 quart).  Add enough water to cover the potatoes plus about 1 inch. 

Add 32 oz. of chicken broth. Bring to a boil, and reduce heat to medium or medium-high (to maintain a gentle boil). Cook for 10 minutes.

Meanwhile, combine chopped celery, chopped onions, chopped thawed broccoli, and butter in a micro-proof glass bowl. Cover and cook on high in the microwave for 5 minutes. Remove from microwave and stir. Add to the potatoes which are cooking in the large pot. Stir in the small can of sliced carrots. (Do not drain!)

Again, bring to a boil. Cook an additional 10 minutes.

Add milk and potato flakes. Stir, and return to a boil. Cook for about 5 additional minutes, stirring constantly. Enjoy!

    It's great with cheese!

    Additional Notes:

  • This soup is great as is, or you may add shredded cheese.  
  • Additional seasonings may be added, according to taste and diet.
  • 1 cup of sliced baby carrots may be substituted for the small can of carrots. Add to broccoli, celery, onions, and butter before microwaving.
  • More potato flakes may be added as needed for desired consistency.

Creamy Potato Vegetable Soup -
Great on a Cold Day, or Any Day!