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Lite Creamy Potato Soup
Created by JoAnne Green
Published March 24, 2017

photo of Yukon Gold potatoes by JoAnne Green

You knew potatoes are good for you, but did you know they are an excellent source of antioxidants? The National Potato Council issued the following statement on potato nutrition value: “A Great Antioxidant – Potatoes have one of the highest overall antioxidant activities among vegetables. Antioxidants protect key cell components by neutralizing the damaging effects of ‘free radicals.’ Potatoes also contain glutathione, an antioxidant that may help protect against some cancers.”

Let’s cook a big pot of Creamy Potato Soup. Creamy soup without cream! We rely on creamy texture of Yukon Gold potatoes and Russet potatoes. Potato skin has a lot of nutritional value. Therefore, the potatoes in this recipe are washed and scrubbed, not peeled.


• 3 medium Yukon Gold potatoes and 3 medium Russet potatoes, washed, scrubbed, diced
• 3 carrots, washed, scrubbed, diced
• 1 yellow onion, chopped
• 2 stalks celery, chopped
• 4 to 6 cups of homemade chicken broth or turkey broth
• Salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1 tsp. turmeric, 1 tsp. paprika
• 2 cups low fat milk
• 1/2 cup non-fat yogurt
• 2 cups chopped spinach
• Salt and ground pepper to taste
• Low fat Mozzarella cheese or goat cheese for topping


• Heat olive oil in a large soup pot over medium heat. Add onion, celery, carrots, and potatoes. Stir well. Add turmeric and paprika. Season with salt and pepper to taste. Pour in chicken broth. Bring to a boil over medium high heat. Reduce heat to medium heat. Cover pot and continue to cook until potatoes are soft.
• Remove soup pot from heat. Use slotted spoon to remove potatoes and other vegetables from the broth. Place them in a bowl and set aside until the potatoes are cool.
• Place cooked potatoes and other vegetables in a blender container. Add a cup of milk, cover with lid, and blend them until smooth.
• Return the blended potato mixture to the broth in soup pot. Mix well. Bring soup to a gentle boil over medium heat. Add chopped spinach. Keep stirring to prevent burning on the bottom of the pot. Add more milk to thin it to your desired consistency. Add non-fat yogurt and mix well. Season with salt and pepper to taste.
Top each serving with Mozzarella cheese or goat cheese.

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Clovis resident for 30 years

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