![Cream of Potato Soup](https://cdn.statically.io/img/www.eatingwell.com/thmb/XP0iRNC0DNl_bIrG1HLpOgkgWcg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7999800-cream-of-potato-soup-beauty-square-ecb1e368612b438db417a4907541f45b.jpg)
Jen Causey
![overhead view of all ingredients in various bowls/dishes](https://www.eatingwell.com/thmb/IcAWCh1cdC1mj_CMI14C6-edwH4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7999800-cream-of-potato-soup-ingredients-e88bf7387367478e87aa96e718100594.jpg)
Jen Causey
Ingredients
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2 tablespoons unsalted butter
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1 cup diced fennel
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1 medium leek, sliced and thoroughly rinsed
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½ cup diced celery
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3 cloves garlic, minced
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2 pounds russet potatoes, scrubbed and cubed (1/2-inch)
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4 cups unsalted vegetable broth
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2 cups water
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¾ teaspoon salt
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1 cup half-and-half
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1 tablespoon Worcestershire sauce
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¼ cup chopped fresh flat-leaf parsley
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1 teaspoon coarsely ground pepper
Directions
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Melt butter in a large Dutch oven over medium-high heat. Add fennel, leek and celery; cook, stirring occasionally, until softened, about 5 minutes. Add garlic; cook, stirring often, until softened and fragrant, about 1 minute.
Jen Causey
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Add potatoes, broth, water and salt; bring to a boil over high heat. Reduce heat to medium-low; cover and simmer, stirring occasionally, until the potatoes are very tender when pierced by a fork, about 25 minutes. Remove from heat.
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Working in 2 or 3 batches, ladle the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Pulse until desired consistency, 10 to 12 pulses. (Use caution when blending hot liquids.) Return the blended mixture to the pot.
Jen Causey
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Add half-and-half and Worcestershire to the potato mixture; stir to combine. Divide the soup among 6 bowls. Sprinkle with parsley and pepper and serve.
Jen Causey
Nutrition Facts (per serving)
244 | Calories |
8g | Fat |
38g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Serving Size 2 cups | |
Calories 244 | |
% Daily Value * | |
Total Carbohydrate 38g | 14% |
Dietary Fiber 4g | 14% |
Total Sugars 6g | |
Protein 6g | 12% |
Total Fat 8g | 10% |
Saturated Fat 5g | 25% |
Cholesterol 24mg | 8% |
Vitamin A 1447IU | 29% |
Vitamin C 21mg | 23% |
Vitamin D 1IU | 0% |
Vitamin E 1mg | 4% |
Folate 50mcg | 13% |
Vitamin K 79mcg | 66% |
Sodium 398mg | 17% |
Calcium 106mg | 8% |
Iron 2mg | 11% |
Magnesium 53mg | 13% |
Potassium 942mg | 20% |
Zinc 1mg | 9% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.