Cream of Potato Soup

Cream of Potato Soup


Course: main meals
PointsPlus™ Value: 3
Servings: 12

Preparation Time: 0 min
Cooking Time: 0 min
Level of Difficulty: Easy


Ingredients
4 Tbsp cornstarch
32 oz reduced-sodium chicken broth
1 cup(s) water
1 Tbsp fresh oregano
1 Tbsp thyme, fresh
2 tsp rosemary
2 tsp white pepper
3 tsp table salt
2 clove(s) garlic clove(s), minced (medium)
2 cup(s) fat-free half-and-half
1/2 cup(s) vidalia onion(s), Minced
1 tsp olive oil
11 medium uncooked potato(es), peeled and cubed
Instructions

1.Peel potatoes and cut into cubes and rinse, set to the side.
2. In a pan heat oil, add minced garlic and onion until tender. Add to crockpot.
3. Add potatoes, water, fresh herbs, salt, pepper, chicken broth, and stir.
4. Cook on low for six hours stir occasionally.
5. Place cornstarch in 1/4 cup of cold water. Be sure to add the water to the cornstarch not vice versa. Stir to remove all clumps and if necessary add an additional teaspoon of water.
6. Place cornstarch mixture into the crockpot and stir.
7. Add half and half to mixture and cook for an additional 30-40 minutes on high.
8. Use an handheld cuisinart to blend the soup to desired creamy texture. (you may also use a blender, but be sure to let cool some before using the blender.
9. Top with turkey bacon, additional fresh thyme, chives and cheese
10. Makes about 12 servings each serving is 2 cups unless a thicker texture.