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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.

Tiffany Vickers Davis
Recipe by Cooking Light September 2013

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Credit: Grant Cornett; Styling: Angharad Bailey

Recipe Summary

hands-on:
24 mins
total:
24 mins
Yield:
Serves 6 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef'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.

Nutrition Facts

198 calories; fat 9g; saturated fat 5.4g; mono fat 2.4g; poly fat 0.7g; protein 9.7g; carbohydrates 19.9g; fiber 2.8g; cholesterol 27mg; iron 1.2mg; sodium 597mg; calcium 174mg.
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