Farm Stand Potato Soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar flavor profile.

Melt 4 tablespoons of butter in a 4-quart casserole pan over medium heat.

Chop 6 medium potatoes, 3 stalks of celery, and 1 large onion.

Add the chopped potatoes to the melted butter and sauté for about 8 minutes.

Add the chopped celery and onion to the pan and sauté for another 8 minutes.

Add 48 ounces of chicken broth to the pan with the sautéed vegetables.

Season with 1 teaspoon of salt, 1 teaspoon of pepper, and 1.5 teaspoons of fresh thyme.

Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.

Mix 1.5 cups of half-and-half with 1.5 tablespoons of flour and add to the soup after simmering.

Simmer for another 15 minutes to cook the flour and thicken the soup.

Add a pinch of fresh nutmeg before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens