Reduced-Fat Potato Soup

Ingredients

• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 carrots, peeled and diced
• 4 potatoes, peeled and diced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 2 cups vegetable broth
• 1 cup reduced-fat milk
• Salt and pepper to taste

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic, and cook until softened, about 5 minutes.
3. Add the carrots and potatoes, and cook for another 5 minutes.
4. Stir in the thyme, oregano, and paprika, and cook for another minute.
5. Add the vegetable broth and bring to a boil.
6. Reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender.
7. Add the milk and stir to combine.
8. Using an immersion blender, puree the soup until it's smooth.
9. Add salt and pepper to taste.
10. Serve hot.

Interesting Facts

• Potatoes are a great source of vitamins and minerals.
• Using reduced-fat milk instead of regular milk can help reduce the fat content of this soup.
• Adding a dollop of plain Greek yogurt to each serving adds extra flavor and creaminess.