6 medium russet potatoes, peeled, sliced and cut into bite sized pieces
2 Tbsp. canola or olive oil
2 Tbsp. light butter
1/2 cup sweet onions, diced
1/2 cup carrots, diced
2 cups low sodium chicken broth
2 cups fat free half and half
1/2 c. all-purpose unbleached flour
1 Tbsp. parsley flakes
Salt and pepper (to desired taste)
1. In a large Dutch oven add peeled and quartered russet potatoes, cover with salted water and set heat to high. Bring water to boiling and cook potatoes on medium-high heat for about 8-10 minutes, until fork tender. Immediately drain precooked potatoes in a colander (do not rinse) and set aside.
2. Add canola or olive oil to the bottom of a large stock pot or Dutch oven and set heat to medium-high. Melt light butter in heated oil. Add diced onions and carrots and sauté, stirring continually, until all carrots are fork tender and onions become transparent. While stirring, slowly add the flour to the mixture.
3. Slowly stir in chicken broth, until the flour is completely dissolved and add the fat free half and half and the parsley. Cook on medium-low heat for about 5-10 minutes, stirring occasionally, but do not let soup scald. Add precooked potatoes. Stir in salt and pepper to desired taste.
4. Bring to a rolling boil, while stirring and reduce heat to low and continue stirring for about 15-20 minutes, until mixture reaches a thickened soup consistency.
Karen’s Serving Suggestion: Serve immediately with your favorite bread or crackers and enjoy!
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