This Healthy Potato Soup is creamy and cozy, packed with fresh potatoes, veggies, and herbs. It makes for a warm bowl on any chilly day!
Cooking this soup feels like a hug in a bowl! I love topping it with a sprinkle of chives and maybe some crispy bacon for fun. Yum! 🥔💚
It’s super easy to whip up on a busy night, just boil, blend, and serve! Perfect for lunches or a light dinner that’s simply delicious!
Key Ingredients & Substitutions
Potatoes: I like using Yukon Gold for their creamy texture, but Russet potatoes work just as well. If you’re looking to reduce carbs, consider using cauliflower instead, which will blend smoothly.
Broth: Low-sodium chicken broth is my go-to, but vegetable broth is perfect for a vegetarian option. You could also use bone broth if you’re after extra nutrition!
Milk: Unsweetened almond milk adds a subtle creaminess, but any milk or milk alternative works. Coconut milk can give it a richer flavor, while oat milk is great for creaminess without being too heavy.
Greens: I love adding spinach or kale for a nutrient boost. If you have other greens like Swiss chard or even arugula, feel free to toss those in instead!
How Do I Get the Perfect Soup Texture?
Achieving the right texture is key to a great potato soup! You want some chunks for chewiness but a smooth finish. Here’s how to nail it:
- Cook the veggies until soft before adding potatoes; this enhances their flavor.
- When blending, I recommend an immersion blender for easy control. Blend until you reach a chunky-smooth mix.
- If you’re using a regular blender, cool the soup slightly before blending to avoid splatters!
This technique results in a creamy and satisfying soup, making every bowl irresistible!
Healthy Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 large potatoes, peeled and diced (Yukon Gold or Russet)
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken or vegetable broth
- 1 cup unsweetened almond milk or other milk of choice
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- 2 cups fresh spinach or kale, chopped
For Garnish:
- Fresh parsley or chives
- Optional: cooked crispy bacon pieces or turkey bacon
How Much Time Will You Need?
This healthy potato soup takes about 15 minutes for prep and around 30 minutes for cooking, totaling about 45 minutes from start to finish. It’s a quick and easy recipe that delivers a cozy meal in no time!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add in the chopped onions, diced carrots, and diced celery. Sauté these vegetables for about 5-7 minutes, or until they become soft and fragrant. This step builds a great flavor base for your soup!
2. Add Herbs and Garlic:
Next, stir in the minced garlic, dried thyme, and dried rosemary. Cook for about one more minute, until you can really smell the herbs and garlic. This is when the kitchen starts to smell wonderful!
3. Mix in the Potatoes:
Add the diced potatoes to the pot and give everything a good stir to ensure the potatoes are coated with the oil and veggies. This helps keep the flavors bright.
4. Simmer the Soup:
Pour in the chicken or vegetable broth, then bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
5. Blend for Creaminess:
Now it’s time to blend! If you have an immersion blender, use it directly in the pot to partially blend the soup, leaving some chunks for texture. If you’re using a regular blender, carefully transfer half of the soup to the blender, blend until smooth, and return it to the pot.
6. Add Milk and Greens:
Stir in your choice of milk and the chopped spinach or kale. Let the soup cook for another 3-5 minutes until the greens are wilted and everything is heated through.
7. Season & Serve:
Finish by seasoning with salt and freshly ground black pepper to taste. Ladle the soup into bowls and garnish with fresh parsley or chives. If you like, sprinkle some crispy bacon pieces on top for an added crunch.
Enjoy this nourishing, creamy, yet healthy potato soup that’s perfect for any day! It’s the kind of dish that warms your heart and satisfies your hunger!
Can I Use Different Types of Potatoes?
Absolutely! Yukon Golds or Russet potatoes are great choices because they mash well and create a creamy texture. If you’re looking for something lower in carbs, feel free to substitute with cauliflower!
Can I Make This Soup Vegan?
Yes! Simply use vegetable broth and replace the almond milk with any plant-based milk of your choice, such as oat or coconut milk. You can skip the bacon, or use a plant-based bacon alternative for that savory touch!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Add Other Vegetables?
Definitely! Feel free to toss in other veggies like bell peppers, corn, or peas for added nutrition and flavor. Just adjust the cooking times as needed based on the veggies you choose!
