Potato Soup

I’ve made this every Sunday for the past three weeks. The recipe was given to me by my friend Jeannine. It’s from Cooking Light magazine. I leave out the crab and it just as good, imo. I’ve been using dried thyme instead of fresh and Russet potatoes instead of red ones. I highly recommend this recipe to potato soup lovers!

Chunky Potato-Crab Chowder

This easy New England-style chowder lets the red-skinned potatoes shine. Cream-style corn is a surprise ingredient that adds a little sweetness and contributes to the creamy texture.

2 tablespoons butter
1 cup chopped onion
3/4 cup chopped celery
1 garlic clove, minced
3 1/2 cups (1-inch) cubed red potato (about 1 pound)
3 tablespoons all-purpose flour
2 1/2 cups 2% reduced-fat milk
2 teaspoons chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated whole nutmeg
1 (14 3/4-ounce) can cream-style corn
1 (14-ounce) can fat-free, less-sodium chicken broth
8 ounces lump crabmeat, shell pieces removed
3 tablespoons chopped fresh parsley
1 teaspoon salt

Melt butter in a large saucepan over medium-high heat. Add onion, celery, and garlic; sauté 4 minutes. Add potato; sauté 1 minute. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in milk, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Stir in crab, parsley, and salt; cook 5 minutes, stirring occasionally.

Yield: 6 servings (serving size: 1 1/2 cups)

CALORIES 265 (23% from fat); FAT 6.8g (sat 3.8g,mono 1.9g,poly 0.6g); PROTEIN 16.3g; CHOLESTEROL 47mg; CALCIUM 176mg; SODIUM 968mg; FIBER 3.1g; IRON 1.5mg; CARBOHYDRATE 36.5g

Cooking Light, OCTOBER 2003

It’s so easy!
Assemble your ingredients and do all the chopping before you start cooking. This soup goes together quickly.

Saute the celery, onion, and garlic:

Add potatoes, then flour, cook for 1 min. to coat the potatoes with flour:

Add milk, etc. and simmer:

The soup will get thick and creamy:

Aren’t these mini soup pots cute for serving? They keep the soup nice and warm, too.

Comments

  1. Your soup looks fabulous! I hope to make it soon and I’ll share the recipe with my sister. She was just talking about a recipe for potato soup. Thanks!

  2. Loved the potato-crab chowder recipe. Can’t wait to make it. Adding crab will give it a new twist.

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