Potato Soup Low Sodium Recipes

Steps:

• Melt butter in heavy saucepan or skillet. Add onion, cooking and stirring until crisp/tender. Add broth, milk, and flour, stirring thoroughly with fork to completely mix flour.
• Add potatoes and pepper and bring just to boil, stirring constantly. Slightly crush potatoes with back of fork. Reduce heat to medium-low, simmering for 5 minutes, stirring frequently.
• Reserve 2 Tbsp. (or more) of the cheese and 1 Tbsp. (or more) of the green onion for toppings. Add remaining cheese and green onion to soup just before serving. Cook until cheese is melted, stirring constantly.
• Serve soup topped with reserved cheese, green onion, and sour cream.

Steps:

• In a large saucepan, combine the potatoes, onion, celery, broth and pepper. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 15-18 minutes. , Combine cornstarch and 1/4 cup milk until smooth; stir into potato mixture. Add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted.

Steps:

• In a medium soup pot or stockpot, boil the sweet potatoes in their jackets about 3 minutes or until tender. Drain and remove jackets. Return potatoes to stockpot.
• Meanwhile, saute the onion, garlic, and red bell pepper on medium heat in 2 teaspoons of olive oil until translucent. Sprinkle with the white pepper and cook an additional minute. Add onion mixture to the sweet potatoes.
• Add the spices and stir thoroughly.
• Using a handheld mixer or a blender or a food processor, blend the mixture until smooth while adding the milk.
• Add the broth/stock and the maple syrup.
• Heat gently until the soup is warm. Stir frequently and do not allow to boil.
• Serve hot. Garnish each serving with sliced red bell peppers or parsley sprigs.