Yukon Gold Potato Soup

  • 1 cups chicken broth, low fat, low sodium
  • 2 1/2 pounds potatoes, Yukon Gold, sliced
  • 6 cloves garlic, peeled
  • 2/3 cup Half and Half, fat free
  • 1/2 cup green onions, thinly sliced
  • salt and pepper, to taste
  • 1/3 cup sour cream, fat free

In a large pot, combine chicken broth, potatoes & garlic cloves and bring to a boil. Reduce heat to simmer. Cover and cook until potatoes are very ender, about 25 mins. Puree soup in batches in a food process (or blender) until smooth. Return soup to pot and add the Half and Half. Bring soup to simmer. Add more broth or water if too thick. Season with salt and pepper. Stir in green onions. Serve hot. Top each serving with a dollop of sour cream. Soup can be made one day ahead.

Recipe created by Betsy Taylor, RD, Culinarian