Classic Potato Soup

Servings: 4 | Serving size: 2 cups soup as a main course

Cooking Time: 75 Minutes

This recipe can be multiplied and makes great leftovers.

Serve with Healthy Caesar Salad or Roasted Beet and Fennel Salad or Spaghetti Squash Salad or Zucchini Salad or another salad of your choice.

Ingredients

• 1 tsp olive oil
• 1 large white onion (diced)
• 2 lbs Idaho potatoes (cut into 1 inch cubes)
• 5 cups water
• 1/2 cup 2% milk
• 1/4 tsp salt
• fresh ground black pepper to taste
• 4 ounces reduced fat cheddar cheese (shredded)
• 1 green onion (sliced crosswise)

Place the oil in a large saucepan over medium heat.

Add the diced onion and cook for about 3 minutes. Stir frequently.

Add the potatoes and stir and the 5 cups of water. Stir.  

Increase the heat until the water begins to boil and then reduce to medium-low so that the soup is simmering.

Cook for about 50 minutes until the potatoes are soft. Stir occasionally.

Turn off the heat and let the soup cool slightly.

Allow it to stand for about 5 minutes and then stir in the milk, salt and pepper.

When ready to serve, reheat the soup gently.

Serve in bowls garnished with 1 ounce of cheddar cheese per serving and sprinkle with green onions.