This creamy Healthy Potato Soup is comforting and full of flavor! Made with fresh potatoes, herbs, and a touch of cream, it’s perfect for warming up on a chilly day.
Plus, it’s so easy to make! I love to throw in some veggies for color. It’s a great way to sneak in some greens—just don’t tell the kids! 😉
Key Ingredients & Substitutions
Potatoes: Yukon Gold or red potatoes are great for their creamy texture. If you want a lower-carb option, you could try cauliflower instead. Just keep in mind cooking times may differ slightly.
Broth: Using low-sodium broth helps control the salt level in your soup. Feel free to use vegetable broth for a vegan version. Chicken broth adds extra flavor if that’s your preference.
Milk: I like using unsweetened almond milk since it’s low in calories. You can swap it out for any unsweetened plant milk like oat or soy. Regular milk works too if you’re not dairy-free!
Flour: The flour is optional for thickening. You can try cornstarch or arrowroot powder if you’re gluten-free. Just mix a tablespoon with cold water before adding it to avoid clumps.
Herbs: Fresh parsley adds a bright flavor, but if you don’t have any, dried herbs like thyme or dill could work. Just use less since dried herbs are stronger.
How Do I Get the Perfect Texture for My Soup?
Achieving that perfect creamy yet chunky texture is key in potato soup. Here’s a simple method:
- After cooking, use an immersion blender to pulse the soup gently. This way, you keep some potatoes intact while blending others.
- If you don’t have an immersion blender, carefully pour half the soup into a blender, puree, and mix it back. It’s a lovely way to balance creaminess with chunks!
- Don’t rush the blending—this step brings everything together, so take your time.
These techniques make the soup inviting and rich without needing heavy cream. Enjoy your comforting bowl of soup! 🌱
Healthy Potato Soup
Ingredients You’ll Need:
Base Ingredients:
- 4 medium potatoes (preferably Yukon Gold or red potatoes), peeled and diced
- 1 medium carrot, finely chopped
- 2 stalks celery, finely chopped
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
Liquid Ingredients:
- 4 cups low-sodium vegetable or chicken broth
- 1 cup unsweetened almond milk (or any other unsweetened plant-based milk)
Additional Ingredients:
- 1 tbsp olive oil or avocado oil
- 2 tbsp all-purpose flour or gluten-free flour (optional, for slight thickening)
- 1/4 cup fresh parsley, chopped
- 2 green onions, sliced
- 1/4 tsp smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional, for a hint of heat)
How Much Time Will You Need?
This delicious Healthy Potato Soup takes about 10 minutes to prepare and roughly 30 minutes to cook, giving you around 40 minutes total. Simple and quick, perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables become soft and fragrant.
2. Add Garlic:
Once the veggies are softened, add the minced garlic. Cook for about 1 minute, stirring constantly to prevent the garlic from burning.
3. Thicken (Optional):
If you’re using flour for thickening, sprinkle it over the sautéed vegetables and stir well. Cook for about 1 minute to get rid of the raw flour taste. If you prefer a brothier soup, you can skip this step.
4. Add Broth:
Pour in the vegetable or chicken broth and bring everything to a boil. It’s time to add flavor!
5. Cook Potatoes:
Add the diced potatoes to the pot. Reduce the heat and let the soup simmer uncovered for about 15-20 minutes, or until the potatoes are nice and tender.
6. Blend for Texture:
Use an immersion blender to partially puree the soup, leaving some potato chunks for texture. If you don’t have an immersion blender, carefully transfer half of the soup to a blender, puree, and then stir it back into the pot.
7. Mix in Milk:
Stir in the almond milk and allow the soup to heat through. Avoid boiling it again; we want to keep it creamy!
8. Season It Up:
Now it’s time to add salt, pepper, smoked paprika, and red pepper flakes (if you love a bit of heat). Give it a good stir to combine.
9. Add Fresh Greens:
Add most of the chopped parsley and sliced green onions to the soup, saving a little for garnishing when serving.
10. Serve and Enjoy:
Serve your Healthy Potato Soup hot, topped with the remaining parsley and green onions. Enjoy the vibrant flavors and warmth of this comforting dish!
This creamy and flavorful soup is a joy to eat and a great way to incorporate healthy ingredients. Perfect for a cozy meal at home or as a starter for a gathering. Enjoy your bowl of deliciousness! 🍲
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes are great for their creamy texture, you can also use Russet potatoes. Just keep in mind that they may break down a bit more during cooking, making your soup thicker.
Can I Make This Soup Vegan?
Yes, it’s very easy to make this soup vegan! Just stick with vegetable broth and use any unsweetened plant-based milk, like almond, soy, or oat milk. You’re all set!
How Can I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave, stirring occasionally to ensure even heating.
Can I Add More Vegetables?
Definitely! Feel free to add in some chopped kale, spinach, or even bell peppers for extra nutrition. Just sauté them along with the other vegetables at the beginning to ensure they’re cooked through.
