Creamy Potato Soup

There are as many ways to make potato soup as there are days in the year. This light and creamy version is lovely on its own, but paired with a grilled low-sodium Swiss & bacon sandwich, it’s downright heavenly.
Serves 6.

SODIUM CONTENT: 48.8 mg per serving

INGREDIENTS

6 c. diced potato (about 6-8 potatoes, peeled)
2 c. diced onion (about 1 large)
1 c. diced celery (about 2-3 stalks, with leaves)
2 t. minced garlic (about 2 cloves)
6 c. water
1/2 c. white wine
5 t. very-low-sodium or sodium-free beef bouillon granules
1/2 t. freshly ground black pepper
1/2 t. dried thyme
1/2 t. dried basil
1/4 ground rosemary
1/4 t. ground sage
3/4 c. half and half
2 T. unsalted butter

DIRECTIONS

Place all ingredients EXCEPT the half and half and butter into a large stock pot. Bring to a boil over high heat. Reduce heat to low, cover pot and simmer, stirring occasionally, until vegetables are tender, about 30 minutes. Add remaining ingredients, stirring well, and simmer another 10 minutes. Remove from heat and puree using a food processor or blender. Serve warm.