Low Sugar Creamy Potato Soup

Total time45 min

Prep time15 min

Cook time30 min

4.8

(30)

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Ingredients

4 servings

2 tbsp garlic-infused oil
6 scallions, green tops only, thinly sliced (white and light-green parts discarded)
2 lbs yukon gold potatoes, peeled and cut into 1-inch cubes
3 cups chicken broth
1 cup water
½ tsp dried thyme
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
½ cup heavy cream

For serving

½ cup cheddar cheese, shredded (optional)
2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Heat the garlic-infused oil in a large pot or Dutch oven over medium heat until shimmering. Add the scallion greens and cook, stirring occasionally, until softened and fragrant, about 2–3 minutes.
2
Add the potatoes, chicken broth, water, dried thyme, salt, and pepper. Bring to a boil over high heat, then reduce to a steady simmer. Cook uncovered until the potatoes are completely tender and a fork slides through without resistance, about 20–22 minutes.

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