An Easy Potato Soup Recipe

This delicious recipe from ‘Eating Well Through Cancer’ can bring comfort during hard times.


By Holly Clegg


A cancer diagnosis is such a hard time in someone’s life. Food can be a struggle when the cancer treatment results in sore mouth, sore throat and nausea. And when nutrition suffers it can make strength and healing difficult. The groundbreaking cookbook, Eating Well Through Cancer: Easy Recipes and Tips to Guide You Through Treatment & Cancer Prevention celebrates its 15 Year Anniversary edition, updated and expanded! This book was written because the most frequent question cancer patients ask is “What can I eat?” Chemotherapy, radiation or surgery can affect the patient’s appetite, so the chapters include nourishing foods that are best tolerated to ease common side effects such as nausea, sore mouth and throat, taste changes, neutropenia and weight loss.

Smooth, creamy with a satisfying flavor - Easy Potato Soup from the Sore Mouth and Throat chapter, became a favorite meal in our household. When my dad had larynx cancer he requested it often. Frozen hash browns make the dish extra easy as there is no tedious peeling potatoes! What’s great about this recipe is this Easy Potato Soup recipe will quickly become a family favorite! Comforting and simple, not only is this soup good for a sore mouth, but it is good for nausea and just good nutrition.

Easy Potato Soup from Eating Well Through Cancer cookbook

Makes 8 (1-cup) servings

6 cups frozen hash brown potatoes, partially thawed

6 cups fat-free chicken or vegetable broth

1 onion, chopped

1/4 cup all-purpose flour

1(12-ounce) can evaporated skimmed milk, divided

3/4 cup nonfat plain Greek yogurt

Salt and pepper to taste

Green onions, cheese, optional toppings

1. In large nonstick pot, combine hash browns, broth, and onion; bring to boil, reduce heat, and cook, covered, 8-10 minutes.

2. In small bowl, whisk together flour with 1/3 cup evaporated milk. Add to potato mixture with remaining milk. Bring to boil, reduce heat, and cook, stirring, 5 minutes or until thickened.

3. Remove from heat and stir in yogurt; don’t boil after adding, stirring until well combined. Season to taste and sprinkle with toppings, if desired.


Calories- 256 kcal

Calories from Fat- 2%

Fat- 1 g

Saturated Fat- 0 g

Cholesterol- 2 mg

Sodium- 1051 mg

Carbohydrates- 51 g

Dietary Fiber- 4 g

Total Sugars- 10 g

Protein- 13 g

Dietary Exchanges: 3 starch, 1/2 fat free milk

Terrific Tidbit: I like using Greek yogurt as it is richer, and creamer. If you feel better, you can add condiments such as green onions, turkey bacon or cheese.

Nutritional Nugget: Greek yogurt is higher in calcium than plain yogurt.

Tips for Sore Mouth

1. Foods that are coarse, dry, or scratchy should be avoided.

2. Tart, salty or acidic fruits and juices, alcohol, and spicy foods may be irritating and should be avoided.

3. Serve foods at room temperature or warm instead of hot.

With over 1 MILLION COOKBOOKS sold, Holly Clegg has become a healthy culinary expert through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series. Clegg, who attended the Cordon Bleu Cooking School, London, has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Web MD, and The Huff Post. Clegg has consulted for Walmart, Teflon, The Coca-Cola Company, and hospitals nationwide. Visit Holly on YOUTUBE and her BLOG for more of her new easy healthy recipes.

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Dec 29, 2016

Potatoe and leek soup essentially. Healthier without the flour and go short on the potatoes. I like clotted cream which is far from healthy I know. I also love fresh thyme and carrots in this comforting soup.

Dec 30, 2016

Yummy 😋