Cream of Potato Soup with Sun-Dried Tomatoes


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  • Yield: 1 generous serving
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Nothing warms you up like a hot bowl of creamy soup.  This Cream of Potato Soup with Sun-Dried Tomatoes recipe adapted from Solo Suppers by Chef Joyce Goldstein.


  • 1 tablespoon unsalted butter
  • 1/2 cup chopped onion
  • 1 1/2 cups peeled, diced russet potatoes
  • 2 cups low-sodium chicken broth
  • 1/4 cup milk
  • 1/8 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon oil packed sun-dried tomatoes, coarsely chopped
  • 1 teaspoon fresh chopped mint


In a heavy saucepan, melt the butter over medium heat.  Add the onion and sauté until tender and translucent, 8 to 10 minutes.  Add the potatoes and stock and bring to a boil.  Reduce the heat to low and simmer, uncovered, until the potatoes are tender, 15 to 20 minutes.  Remove from the heat and add the potatoes, onion, and a little of the stock to a blender.  Puree until smooth.  Return the puree to the pan holding the remaining liquid and reheat gently.  The soup will be thick.  Thin it with the milk, season with the salt and pepper, then pour into a warmed soup bowl.  Add sun-dried tomatoes.  Garnish with mint and a drizzle of oil from sun-dried tomato jar, if desired.

Calories: 437 Fat: 16g Cholesterol: 40mg Sodium: 576mg Vitamin C: 31% Carbohydrates: 62g Fiber: 6g Protein: 14g

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