Herbed Parmesan Potato Soup

Herbed Parmesan Potato SoupRecipe
Photo: Grant Cornett; Styling: Angharad Bailey
Prepared mashed potatoes tend to come packed with a lot of sodium--too much for a side dish. Here we stretch them out into an entrée-sized soup that's creamy, cheesy, and brightened with fresh herbs.


Serves 6 (serving size: 1 cup)
Total time: 24 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 24 Minutes
Total: 24 Minutes

Nutritional Information

Calories 198
Fat 9 g
Satfat 5.4 g
Monofat 2.4 g
Polyfat 0.7 g
Protein 9.7 g
Carbohydrate 19.9 g
Fiber 2.8 g
Cholesterol 27 mg
Iron 1.2 mg
Sodium 597 mg
Calcium 174 mg


1 teaspoon olive oil
3 shallots, chopped
3 garlic cloves, chopped
3 cups unsalted chicken stock (such as Swanson)
1 (24-ounce) container prepared traditional mashed potatoes (such as Simply Potatoes)
1/2 cup torn fresh basil leaves, divided
6 thyme sprigs
2 tablespoons coarsely chopped fresh chives, divided
1/4 cup half-and-half
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
1/4 teaspoon freshly ground black pepper


1. Heat a medium saucepan over medium heat. Add oil to pan; swirl to coat. Add shallots; cook 5 minutes or until shallots begin to brown, stirring frequently. Add garlic; cook 1 minute or until fragrant. Stir in stock; cook 30 seconds. Transfer stock mixture to a blender; process until smooth.

2. Return stock mixture to pan; add potatoes, stirring with a whisk until combined. Stir in 1/4 cup basil, thyme, and 1 tablespoon chives; bring to a boil. Cook 1 minute. Remove from heat; discard thyme. Stir in half-and-half, cheese, and pepper. Sprinkle with remaining 1/4 cup basil and remaining 1 tablespoon chives.


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