Plentiful Potato Soup


(9 votes) 3 9

This potato soup is warm and hearty and covers you like a blanket on a cold day. You can lower the heat now.

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lincroft, nj


  • 4 lg. Idaho potatoes, skinned and cubed
  • 2 Tbs. butter or margarine
  • 1 sm. shallot, diced
  • 2 Tbs. flour
  • 1/4 C. fat-free evaporated milk
  • 2 cans chicken or vegetable broth
  • 4 grinds black pepper
  • 4 oz. shredded cheddar (or any cheese you prefer)
  • 1 lg. carrot, shredded
  • 2 Tbs. fresh parsley, chopped
  • Croutons:
  • 1 leftover French bread, cut into large cubes
  • Olive Oil
  • 2 tsp. dried parsley
  • 2 Tbs. onion and/or garlic powder
  • 3 grinds black pepper

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Preheat oven to 350 degrees. Add cubed bread to a large bowl, drizzle with oil (do not soak bread), black pepper, parsley and onion powder. Place in single layer on parchment-lined cookie sheet and bake until golden. Remove from oven and set aside.

Meanwhile, in deep pot, sauté shallot in butter until translucent. Add flour and cook about 5 minutes to get rid of flour taste. Add milk and combine. Add potatoes, carrot, broth and black pepper. Bring to boil and then lower to simmer. Cook for 15-20 minutes or until potatoes are tender to mash. Remove ladle full of potatoes and set aside. Mash potatoes in pot to desired consistency and then return un-mashed potatoes to pot. Add cheese and mix well. Test for salt and pepper.

To serve, ladle soup into bowl or crock, sprinkle with parsley and top with croutons. 

Reviews (1)

  • Yuuuum, have not made it yet, but glad I found this one in particular. I can tell I will really like it. Combo of mashed and chunks and cheese too! Another yummmm!

    Flag as inappropriate Sheryll_Rufus  |  December 31, 2009

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