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Garlic Mashed Potato Soup
15 min prep time
30 min cook time
4servings
Recipe by
Aviva Goldfarb
Source
The Six O'Clock Scramble Meal Planner
Photo by
Renee Comet
How to Make Garlic Mashed Potato Soup
Author Aviva Goldfarb: "This recipe was suggested to me by 10-year-old Ames Williford, of Pennsylvania, who makes this soup for her family. It tastes like a cross between mashed and baked potatoes, so our kids love it. You can sprinkle in toppings to your liking, such as scallions, crumbled bacon, cheddar cheese, and additional sour cream. Serve with Baked Breadsticks and Fruit Kabobs."
This recipe from The Six O'Clock Scramble Meal Planner, by Aviva Goldfarb. To order directly from the American Diabetes Association, click here.
15 min prep time
30 min cook time
4servings
2 cups
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Step-By-Step Instructions:
- DO AHEAD OR DELEGATE: Dice the onion, peel the garlic, peel and dice the potatoes and store in a bowl with enough water to cover so they don’t brown, slice the scallions, shred the cheese if necessary, and refrigerate, cook, and crumble the bacon, or fully prepare and refrigerate the soup.
- (Start the breadsticks and kabobs, if you are serving them.) In a stockpot, heat the margarine over medium heat. Add the onions and garlic and sauté for 3–5 minutes until the onions are translucent. Add the potatoes and cook, stirring frequently, for 1–2 minutes to coat them. Add the broth, bring it to a low boil, and simmer for 20–25 minutes, stirring occasionally, until the potatoes are very tender.
- Puree the soup using a handheld immersion blender or a standing blender. Return the soup to the pot, if necessary, and stir in the sour cream until it is smooth. Serve the soup immediately, topped with the scallions, cheese, bacon, and extra sour cream, if desired, or refrigerate for up to 2 days.
- SLOW COOKER DIRECTIONS: Add the onions, garlic, potatoes, and broth to the slow cooker and cook on low for 6–10 hours or on high for 3–4 hours. 30 minutes before serving, use an immersion blender or standing blender to puree the soup, then add the sour cream. Serve topped with the scallions, cheese, bacon, and extra sour cream, if desired. (Slow cooker cooking times may vary—get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
- FLAVOR BOOSTER Serve with hot pepper sauce, such as Tabasco.
Nutrition facts
4 Servings
-
Serving Size
2 cups
- Amount per serving Calories 155
-
Total Fat
4g
- Saturated Fat 1.6g
- Cholesterol 5mg
- Sodium 445mg
-
Total Carbohydrate
24g
- Dietary Fiber 2g
- Total Sugars 3g
- Protein 7g
- Potassium 555mg
- Phosphorous 135mg
Ingredients
margarine (trans fat-free)
1 tbsp
yellow onion (diced)
1/2
garlic (minced, (3–4 cloves), to taste)
1
large russet (baking) potatoes (peeled and diced)
2
low sodium chicken broth
32 oz
sour cream (non-fat)
2 tbsp
green onion (scallion) (thinly sliced, or use chives)
4
cheddar cheese (shredded, 50% reduced-fat)
1/3 cup
turkey bacon (cooked and crumbled (optional))
2 slice
Reviews & Ratings
Recommended
Not recommended