*Affiliate links are at the bottom of this post. Clicking on the links doesn’t add any cost to you but helps me to support my growing family. *
I am trying to stick to healthier meals for myself and my family. So I am trying to make more of my meals from scratch and getting back to the basics of cooking. It is so easy to pour a can of soup and heat it up but this way we can enjoy a meal without all the extra sodium that we don’t need.
This Low Sodium Cheesy Potato Soup recipe is great to make up right now while the vegetables are in season so it cuts down your cost and you can make a big batch of it to enjoy over the winter months. During the winter, I make up this recipe when the vegetables it calls for goes on sale and then freeze it so we have it available.
It is also a great recipe for those that need to cut down their sodium in their diet. I still use this even though since the transplant I don’t have to cut down my sodium but I choose to cut it down for my family.
- 1 medium onion, finely chopped, or 2 teaspoon onion powder (I left onion out because I dont like onions with potatoes)
- 2 cloves garlic, minced, or 1 teaspoon garlic powder
- 6-8 medium potatoes, peeled and cubed
- 2 carrots, peeled and chopped
- 2 teaspoon basil
- 1 teaspoon parsley
- 4 cups low sodium chicken or vegetable broth
- 2 cups milk
- 1/3 cup flour
- 2 cup shredded sharp cheddar cheese (If you use mild or marble you will want to double up on the amount)
- Salt and pepper to taste
- Olive oil
- In a medium-sized pot, place a couple of drops of olive oil with onion, and garlic. Cook until browning.. Add the potatoes, carrots, basil, parsley and broth.
- Bring to a rolling boil. Reduce heat to medium low. Simmer, covered, for 15-20 minutes or until vegetables are tender. Combine milk and flour in a blender. Blend until smooth Gradually pour the mixture into the soup, stirring constantly.
- Cook and stir until soup is thickened and starting to boil. Add cheeses and continue cooking until cheese is melted (another minute or so). Add salt and pepper to taste. Ladle into bowls and sprinkle with additional cheese if desired.
- Note: Don't cook the potatoes too long or they will get too soft for the soup. Add chives and cheese if you want.
- This can also be frozen for freezer meals.
Come follow me: