Tomato-Potato Soup

4
(1 ratings)
Prep
Time
Total Time
Number Of
Ingredients
8
Servings6

Tomatoes, sautéed mushrooms and onions add unexpected flavor to this creamy potato soup

Ingredients
  • 1-1/2 pounds russet potatoes, peeled, cut into large chunks
  • 1 can (14 oz each) chicken broth
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained, reserve juice
  • 2 tablespoons butter or margarine
  • 1 large yellow or white onion, chopped (1 large = about 1 cup)
  • 8 ounces sliced fresh mushrooms
  • 3/4 cup reduced fat (2%) milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme leaves
  • Crumbled cooked bacon, sour cream, sliced green onions, optional
 
Directions
  1. Fill large saucepan half full with water; bring to a boil over medium-high heat. Add potatoes. Reduce heat to low; simmer 25 minutes, or until tender. Drain potatoes; place in blender or food processor container. Add broth and reserved tomato juice; cover. Blend until smooth; set aside.
  2. Melt butter in same saucepan over medium heat. Add yellow onions and mushrooms; cook and stir 5 minutes, or until onions are tender.
  3. Stir in potato mixture. Add tomatoes, milk, salt, pepper and thyme; mix well. Cook over medium heat until heated through, stirring occasionally. Garnish with the bacon, sour cream and green onions, if desired.
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Nutrition Information
Calories: 172 View complete nutrition information
Reviews (1)

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Overall Rating

karin May 30, 2016

Was looking for something that used the few pantry items I had on hand - potatoes, tomatoes and veg broth. I didn't have mushrooms so added a few more onions. I also didn't blend all the potatoes, and chopped a few to add more texture to the soup. We ate it all up with a sprinkling of parmesan and a smidgeon of jarred pesto sauce stirred into our individual bowls. Definitely easy and satisfying.