Blender Potato Soup
A creamy, comforting potato soup with savory herbs and cheese, perfect for chilly days or family dinners, offering rich flavors and smooth texture.
Ingredients
Instructions
- In a large saucepan, heat Wesson oil and sauté chopped celery, onion, and minced garlic until tender.
- Stir in chopped parsley, salt, white pepper, chicken broth, and diced potatoes. Bring to a boil.
- Reduce heat and simmer, covered, for 20 minutes or until potatoes are tender.
- Pour half the mixture into a blender and puree until smooth. Repeat with remaining soup.
- Return the pureed soup to the saucepan and heat through.
- Serve hot, sprinkled with shredded Cheddar cheese before serving.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream after blending. If you're short on time, pre-cooked or frozen diced potatoes can be used as a substitute. Fresh herbs like thyme or rosemary can also enhance the flavor. For a twist, try adding cooked bacon or ham for extra richness.
Serving Suggestions
Serve the soup hot, garnished with shredded Cheddar cheese for a delightful finish. Pair it with crusty bread or a side salad for a complete meal. This soup also pairs beautifully with American recipes like Deluxe Squash Casserole for a comforting dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over low heat, stirring frequently. If the soup thickens, add a little extra chicken broth or water to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Blender Potato Soup contains roughly 836 calories, with 43g protein, 95g carbohydrates, and 38g fat. It is an excellent source of vitamin C (130% of the Daily Value), iron (127% of the Daily Value), and calcium (106% of the Daily Value). Note that it is relatively high in sodium, at 1575mg per serving (68% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegan?
Yes, you can make this soup vegan by substituting the chicken broth with vegetable broth and using olive oil instead of Wesson oil. Additionally, omit the cheese or use a dairy-free alternative to maintain the flavor while keeping it plant-based.
How can I make this soup spicy?
For a spicy kick, add a pinch of cayenne pepper or crushed red pepper flakes while sautéing the vegetables. You could also stir in some diced jalapeños or a dash of hot sauce when blending the soup for an extra layer of heat.
Can I freeze this potato soup?
Yes, this soup freezes well! Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 2 months. To reheat, thaw overnight in the refrigerator and warm on the stove, adding a bit of broth if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).