Photo: Grant Cornett; Styling: Angharad Bailey
Hands-on Time
24 Mins
Total Time
24 Mins
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.

How to Make It

Step 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.

Step 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.

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

Ratings & Reviews


May 13, 2016
This is delicious and easy! I would love to try it with homemade mashed potatoes.

PastaRD's Review

November 07, 2013
Excellent soup. This is very flavorful. Takes little time and effort, perfect on a weeknight. Was yummy with grilled cheese sandwiches!

MissONeill's Review

August 27, 2013
This was really exceptional. Potato leek is my favorite soup and this is in a way, an Italian-tasting twist on it. I followed the recipe exactly and it was perfect and ready in 30 minutes. I actually cant wait to eat it again for lunch tomorrow.

MichelleKrause's Review

August 17, 2013
This was delicious! I followed the recipe exactly with the exception of using homemade chicken stock instead of canned.