Potatoes are one of the most versatile vegetables that you can use. They can be cooked whole, baked, roasted, mashed, as potato chips, French fries, potato gratin, and of course potato soup. There are many different potatoes soup recipes, and they are as versatile as the tuber itself. Potatoes can be added to a soup or a stew in order to give it some bulk and substance, or like the recipe below it can consist of mainly potatoes. If you are on a calorie controlled diet you should be trying to eat as many vegetables as possible.

The potato is very low in sodium, cholesterol, and saturated fat. It also is a great source of vitamins B6, vitamins C, manganese, and potassium. The average large potato has about 270 cal, this calorie calculation is with the skin on. Most potatoe soup is made after peeling the potatoes first. Below is a simple potato soup recipe which is nutritious and very filling, both essentials in any weight-loss program.  I recommend leaving the skins on for a more rustic flavor.  The skins will add essential minerals your body needs from the earth.

Ingredients for creamy potato soup:

• Six medium-sized potatoes
• two medium-sized onions
• 3 pints of stock (the stock can be vegetable or a meat-based, and you can add milk to make it more creamy
• one tablespoon of butter
• Parsley
• Pepper and salt to taste
• This recipe serves six people

The basis of any good soup is the ingredients, and most importantly the stock from which the soup is made. The best stock for this cream of potato soup is known as white stock. White stock is made by boiling ham, bacon, or chicken in water, adding some root vegetables and herbs that are in season will also add flavor. The resulting liquid is the ideal stock.

First of all, dice your potatoes once they have been peeled and chop up your onions. Melt your butter in a covered saucepan and add your onions and potatoes. Cook over a very gentle heat until they have become soft and have not taken on any color. Next, you must add your stock. This is the time to season to taste. Once the potato soup has been thoroughly cooked there are several different ways to serve it. You can strain the soup through a sieve in order to serve it without any lumps. You can put the soup through a blender and serve it as a thick creamy soup, or you can serve it as it comes out of the pot, the latter is the best way. Garnish with your chopped parsley and eat with some good Irish brown soda bread.

Bon Apetite!