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

Translate »