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One Potato, Two Potato Soup
One Potato, Two Potato Soup

One Potato, Two Potato Soup

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Cook Minutes 45 Min
Prep : 45 Min
The perfect soup to serve on a cold day, this creamy potato soup will definitely warm you up. Pack any leftovers in individual containers to reheat and serve as part of a quick lunch the next day.
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. oil
3 cups chopped peeled red potatoes
2 stalks celery, finely chopped
1/4 cup finely chopped onions
2 cups 25%-less-sodium vegetable broth
3 cups Heinz Tomato Juice with 50% Less Salt
1/4 cup plain yogurt
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Step 1
Heat oil in large saucepan on medium-high heat. Add vegetables; cook 5 min. or until softened, stirring frequently. Add broth; stir. Bring to boil; simmer on medium-low heat 15 min. or until potatoes are tender, stirring occasionally.
Step 2
Strain soup through sieve, reserving strained solids and liquid. Return strained liquid to saucepan along with half the strained vegetables. Blend remaining strained vegetables in blender until smooth. Add to ingredients in saucepan; mix well. Stir in tomato juice; cook 5 min. until heated through, stirring frequently. Remove from heat.
Step 3
Add yogurt; whisk until blended.
Kraft Kitchen Tips!
Serving Suggestion
Top each serving of hot soup with a dollop of additional yogurt and sprig of fresh parsley. Serve with a loaf of crusty bread.
Substitute chicken broth for the vegetable broth and/or sour cream for the yogurt.
Calories From Fat
% Daily Value
Fat 2.5 g
Saturated fat 0.3 g
2 %
Cholesterol 0 mg
Sodium 330 mg
14 %
Carbohydrate 23 g
Fibre 2 g
Sugars 5 g
Protein 3 g
Vitamin A
6 %
Vitamin C
25 %
4 %
10 %
6 servings; 1/6 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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