Creamy Potato Soup


  • 1 teaspoon oil
  • 3½ cups raw potatoes, diced
  • ⅓-1 cup celery, diced
  • ⅓-1 cup onion, diced
  • ¾ cup ham, chopped (optional)
  • 1 teaspoon black pepper
  • 1 teaspoon seasoning of choice (garlic, Italian, taco, dill, thyme, basil, etc.)
  • 4 cups low-sodium broth
  • 2 Tablespoons oil or butter
  • 2 Tablespoons all-purpose flour
  • 2 cups low-fat milk
  • ½ cup low-fat shredded cheddar cheese (optional)


  1. Wash hands with warm, soapy water.
  2. In a large soup pot, heat oil. Add celery and onions. Cook for 3-5 minutes until onion is soft.
  3. Add potatoes, broth, pepper, and seasoning. Bring to a boil and cook over medium heat until potatoes are tender, about 10 – 15 minutes.
  4. Once potatoes are soft, mash some of them with a fork or potato masher for a creamier texture, if desired.
  5. To make the cream sauce for the soup, heat oil or butter in a small saucepan. Once hot, add flour and stir until it turns pasty.
  6. Cook for 1 minute on medium heat, then add the milk a few tablespoons at a time, stirring constantly until thick and bubbly.
  7. Add milk mixture to the soup pot and cook soup until heated through. Serve topped with cheese.

Makes 6 servings

Herby Roasted Potatoes


  • 1 pound small potatoes or 12-15 baby potatoes
  • 1 Tablespoon oil
  • 2 teaspoons minced garlic or 1/2 teaspoon garlic powder
  • Salt and pepper to taste


  1. Wash hands with warm, soapy water.
  2. Preheat oven to 325°F.
  3. Wash potatoes, removing sprouts and blemishes. Leave peels on and cut into 1-inch pieces.
  4. Fill a large saucepan with water and bring to a boil.
  5. Add potatoes and boil for 7 minutes. Drain
  6. Place potatoes in a baking pan.
  7. In a small bowl, mix together oil and seasonings. Pour over potatoes. Stir potatoes until coated with oil mixture.
  8. Bake for 10 minutes, then stir the potatoes. Bake for another 10-15 minutes, or until potatoes are soft.

Makes 4 servings

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