How to Make Garlic Mashed Potato Soup
Author Aviva Goldfarb: “This recipe was suggested to me by 10-year-old Ames Williford, of Pennsylvania, who makes this soup for her family. It tastes like a cross between mashed and baked potatoes, so our kids love it. You can sprinkle in toppings to your liking, such as scallions, crumbled bacon, cheddar cheese, and additional sour cream. Serve with Baked Breadsticks and Fruit Kabobs.”
This recipe from The Six O’Clock Scramble Meal Planner, by Aviva Goldfarb. To order directly from the American Diabetes Association, click here.
15 min prep time
30 min cook time
4servings
2 cups
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Step-By-Step Instructions:
- DO AHEAD OR DELEGATE: Dice the onion, peel the garlic, peel and dice the potatoes and store in a bowl with enough water to cover so they don’t brown, slice the scallions, shred the cheese if necessary, and refrigerate, cook, and crumble the bacon, or fully prepare and refrigerate the soup.
- (Start the breadsticks and kabobs, if you are serving them.) In a stockpot, heat the margarine over medium heat. Add the onions and garlic and sauté for 3–5 minutes until the onions are translucent. Add the potatoes and cook, stirring frequently, for 1–2 minutes to coat them. Add the broth, bring it to a low boil, and simmer for 20–25 minutes, stirring occasionally, until the potatoes are very tender.
- Puree the soup using a handheld immersion blender or a standing blender. Return the soup to the pot, if necessary, and stir in the sour cream until it is smooth. Serve the soup immediately, topped with the scallions, cheese, bacon, and extra sour cream, if desired, or refrigerate for up to 2 days.
- SLOW COOKER DIRECTIONS: Add the onions, garlic, potatoes, and broth to the slow cooker and cook on low for 6–10 hours or on high for 3–4 hours. 30 minutes before serving, use an immersion blender or standing blender to puree the soup, then add the sour cream. Serve topped with the scallions, cheese, bacon, and extra sour cream, if desired. (Slow cooker cooking times may vary—get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
- FLAVOR BOOSTER Serve with hot pepper sauce, such as Tabasco.
Nutrition facts
4 Servings
-
Serving Size
2 cups
-
Amount per serving
Calories
155
- % Daily value*
-
Total Fat
4g
5%-
Saturated Fat
1.6g
8% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
5mg
2% -
Sodium
445mg
19% -
Total Carbohydrate
24g
9%-
Dietary Fiber
2g
7% -
Total Sugars
3g
-
Dietary Fiber
-
Protein
7g
-
Potassium
555mg
12%
Ingredients
margarine (trans fat-free)
1 tbsp
yellow onion (diced)
1/2
garlic (minced, (3–4 cloves), to taste)
1
large russet (baking) potatoes (peeled and diced)
2
low sodium chicken broth
32 oz
sour cream (non-fat)
2 tbsp
green onion (scallion) (thinly sliced, or use chives)
4
cheddar cheese (shredded, 50% reduced-fat)
1/3 cup
turkey bacon (cooked and crumbled (optional))
2 slice
