Last week Amanda posted a recipe for potato soup that really made me crave it. When we got home from the beach Monday night, I made a batch using a different recipe for us to enjoy this week. Tuesday was a chilly, rainy day and when I got home from a long day of school followed by two hours of parent conferences followed by a gym visit, soup really hit the spot.
I used a recipe that I cut out of Southern Living years and years ago. It’s a recipe that we always enjoy and it’s pretty healthy, too.
Hearty Potato Soup
6 potatoes, peeled and cut into 1/2-inch cubes (2 1/2 pounds)
2 medium onions, diced (I used one)
2 carrots, thinly sliced (I used four)
2 celery ribs, thinly sliced
2 (14 1/2 oz) cans fat -free chicken broth
1 tsp dried basil
1 tsp salt
1/2 tsp pepper
1/4 cup flour
1 1/2 cups fat-free half-and-half
Heat EVOO in a stockpot. Add onion, carrot, and celery; cook until just tender. Add potatoes, broth, and seasoning; cook until potatoes are fork tender.
Combine flour with half-and-half. Add to soup and cook until soup is thick and bubbly.