Cream of Potato Soup with Sun-Dried Tomatoes

Cream of Potato Soup with Sun-Dried Tomatoes

Cream of Potato Soup with Sun-Dried Tomatoes

Potatoes USA
A creamy russet potato soup with a hint of sun-dried tomatoes for extra flavor! This recipe makes 1 generous serving or 2 smaller servings.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Soup
Servings 1
Calories 437 kcal


  • 1 Tablespoon Unsalted butter
  • ½ Cup Onion chopped
  • 1 ½ Cups Alsum russet potatoes peeled, diced
  • 2 Cups Low-sodium chicken broth
  • ¼ Cup Milk
  • Teaspoon Salt to taste
  • ½ Teaspoon Black pepper freshly ground
  • 1 Tablespoon Oil packed sun-dried tomatoes coarsely chopped
  • 1 Teaspoon Mint freshly chopped


  • In a heavy saucepan, melt the butter over medium heat.
  • Add the onion and sauté until tender and translucent, 8-10 minutes.
  • Add the potatoes and stock and bring to a boil.
  • Reduce the heat to low and simmer, uncovered, until the potatoes are tender, 15-20 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 the sun-dried tomato jar, if desired.


Calories: 437kcalCarbohydrates: 62gProtein: 14gFat: 16gCholesterol: 40mgSodium: 576mgFiber: 6gVitamin C: 31mg