3 Simple soups

+ -
Chicken and potato soup with sage is a

Chicken and potato soup with sage is a hearty soup on cold, winter day. (November 2012) Photo Credit: Marge Perry

advertisement | advertise on newsday

Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition.

TIP: To freeze soup: Be sure to leave at least 1/4 inch of air in the top of the container to allow for expansion as the soup freezes.


1 tablespoon olive oil

2 cloves garlic, minced

1 cup chopped onion

1/2 teaspoon dried sage

advertisement | advertise on newsday

1/2 teaspoon dried thyme

1 pound lean ground chicken

1/2 teaspoon salt

12 ounces potato, cut into 1/2-inch dice

2 1/2 cups low-sodium chicken broth

Get the scoop on events, nightlife, day trips, family fun and things to do on Long Island.

1 (15-ounce) can petite diced tomatoes

5 cups baby arugula (or other greens, such as spinach or chard)

1. Heat oil in large soup pot over medium-high heat. Add garlic, onion, sage and thyme and cook, stirring occasionally, 4 minutes until somewhat softened. Add chicken and salt and cook, breaking meat into crumbles, for 3 minutes, until it is about halfway browned.

2. Add potato and cook, stirring frequently, another 4 minutes, until meat is no longer pink. Add broth and tomatoes and bring to a boil; immediately reduce heat to a gentle simmer and cook for 30 minutes, until potatoes are tender and soup is slightly thickened. Stir in arugula until it wilts, about 2 minutes. Makes 4 servings.

Nutritional analysis for each serving 327 calories, 28 g protein, 29 g carbohydrates, 3 g fiber, 641 mg sodium

advertisement | advertise on newsday


2 baking potatoes (1 1/4 pounds), scrubbed

6 pieces center-cut bacon

1/3 cup flour

3 cups nonfat milk

advertisement | advertise on newsday

1 cup shredded reduced-fat Cheddar, divided

1/2 teaspoon salt

1/4 teaspoon black pepper

2/3 cup reduced-fat sour cream, divided

1/2 cup chopped scallion, divided

1. Preheat oven to 400 degrees. Pierce potatoes all over with a fork and bake, turning once, until tender, about 1 hour. Let cool slightly, cut in half and scoop out the potato flesh from the skin. Mash by hand.

2. Cook the bacon in a large soup pot; transfer to a plate lined with paper towel and crumble when cool.

3. Stir the flour into the bacon fat remaining in the pot; over medium heat, slowly whisk in the milk, stirring constantly until the mixture is smooth. Continue cooking and stirring until the mixture thickens to the consistency of heavy cream, about 7 minutes. Remove from heat and stir in 3/4 cup of the cheese until smooth. Stir in the mashed potatoes, salt, pepper, 1/3 cup of the sour cream, 1/4 cup of the scallions and about half the crumbled bacon. Ladle into 4 bowls; top each with a dollop of the remaining sour cream, the remaining bacon, cheese and scallions. Makes 4 servings.

Nutritional analysis for each serving 428 calories, 22 g protein, 52 g carbohydrates, 3 g fiber, 14 g fat, 9 g saturated fat, 847 mg sodium


8 ounces spicy Italian turkey sausage

1 cup chopped onion

4 cloves garlic, minced

1 pound sweet potatoes, peeled and cut into 1/2-inch pieces

4 cups lower-sodium chicken broth

5 cups torn kale leaves (about 8 ounces)

1. Cook the sausage in a large soup pot until lightly browned on all sides, about 7 minutes; remove and, when cool enough to handle, cut across into 1/4-inch slices.

2. Add the onion and garlic to the sausage drippings in the pan and cook, stirring, 4 minutes, until somewhat softened. Add the potato and broth, and bring to a boil. Immediately reduce heat and simmer 10 minutes; stir in kale and sausage, and cook until the kale and potatoes are tender, about 10 minutes longer. Season to taste with salt and pepper, if desired. Makes 4 servings.

Nutritional analysis for each serving 256 calories, 16 g protein, 35 g carbohydrates, 5 g fiber, 7 g fat, 0 g saturated fat, 523 mg sodium

Get the scoop on events, nightlife, day trips, family fun and things to do on Long Island.


Newsday.com now uses Facebook for our comment boards. Please read our guidelines and connect your Facebook account to comment.

You also may be interested in:

More coverage

New wines and spirit suggestions Drinks