Potato-Tomato Bisque

At a Glance

  • Potato Type: Russet
  • Prep Method: Boiled
  • Cuisine: Mediterranean
  • Yield: 2
  • Prep Time:
  • Ready Time:
  • Cook Time:

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1/2                  cup dried tomato halves, cut into ¼-inch strips with kitchen shears

1 1/2                cups water

1                      chicken or vegetable bouillon cube

2                      medium (5 ounces each) potatoes, cut into ¾-inch cubes

1/4                   cup sliced celery

1/3                  cup frozen whole kernel corn

1/4                   cup sliced green onions

1/2                   cup lowfat milk

1/4                   teaspoon dried thyme

                        Salt and pepper, to taste


  1. In small bowl cover tomatoes with boiling water, set aside 10 minutes.
  2. In 1 ½ to 2 quart saucepan bring 1 ½ cups water and bouillon cube to boil.  Add potatoes; return to boil.  Cover and simmer about 10 minutes, just until tender.  With slotted spoon, remove ½ cup potatoes; set aside.  . 
  3. Pour contents of saucepan into container of electric blender.  Holding lid down tightly, blend until smooth; return to saucepan.  Drain and add tomatoes, reserved potatoes, then remaining ingredients except salt and pepper.  Thin with a little additional water or milk, if needed.

Calories: 204 Fat: 2g Cholesterol: 5mg Sodium: 1210mg Fiber: 6g Protein: 9g

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