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Herb Potato Soup

  • 1/2 teaspoon crumbled, dried rosemary
  • 1 teaspoon crumbled, dried thyme
  • 2 Tablespoons olive oil
  • 1/2 cup minced onion
  • 1 small rib of celery including the leaves, minced
  • 1 carrot, grated coarsely
  • 2 cups unsalted chicken broth or stock (fresh or canned)
  • 2 1/2 cups leftover mashed potatoes
  • 1 tablespoon lemon juice
  • 1/3 cup fresh parsley, minced
  1. Wash hands with warm water and soap
  2. In a small dry skillet toast the rosemary and thyme until fragrant, do not burn. Shake the skillet and heat for about 3 minutes. Set aside.
  3. In a large saucepan sauté the onion, celery and carrots in olive oil over moderately low heat for about 1 minute, stirring constantly.
  4. Stir in the broth or stock and bring to a boil.
  5. Break potatoes up with a fork. Using a wire whisk, add potatoes a half cup at a time.
  6. Continue whisking until smooth, reduce to a simmer (165 degrees) and add toasted herbs, lemon juice and fresh parsley.
  7. Taste soup and add salt and black pepper if desired.

Storage: Store leftovers in the refrigerator 3 to 4 days or freezer 4 to 6 months.


Creamy Loaded Baked Potato Soup
Prep Time
15 min
Nutrition Facts

Calories: 170

Fat: 8 g

Saturated Fat: 2 g

Sodium: 160 mg

Total Carbohydrate: 21 g

Added Sugars: 0 g

Fiber: 3 g

Protein: 5 g