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Herbed Parmesan Potato Soup

Photo: Grant Cornett; Styling: Angharad Bailey
Hands-on time 24 mins
Total time 24 mins
Yield Serves 6 (serving size: 1 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.