This healthy potato soup is creamy and comforting without being heavy. Made with simple ingredients like potatoes, onions, and a splash of milk, it’s perfect for chilly days!
Let’s be real, who doesn’t love a warm bowl of soup? I like to top mine with a sprinkle of chives for a pop of color and flavor. It’s like a warm hug in a bowl! 🥔❤️
Key Ingredients & Substitutions
Potatoes: Use starchy potatoes like Russets for a creamy texture. If you’re looking for a lighter option, Yukon Golds work well too. In a pinch, sweet potatoes can add a different flavor and sweetness.
Broth: Chicken or vegetable broth enhances the flavor. For a vegan version, stick to vegetable broth. If you want a low-sodium option, try making your own or using a no-salt-added version.
Milk: I prefer low-fat milk for creaminess without the extra calories. Unsweetened almond or oat milk makes a great dairy-free alternative. Just be aware of the flavor it might add.
Veggies: Carrots and celery bring sweetness and depth. Feel free to add in other vegetables like bell peppers or zucchini for extra nutrients. Use what you have!
How Do I Get the Right Texture for My Soup?
The soup’s texture is important for a satisfying dish. To achieve that creamy feel, you’ll want to mash some of the potatoes after they cook.
- Don’t fully puree unless you want a smooth soup. Leave some chunks for heartiness.
- Using a potato masher or immersion blender will help you control the texture.
Remember, the longer you blend, the smoother it becomes. It’s all about balancing creaminess and chunkiness!
Healthy Potato Soup Recipe
Ingredients:
- 4 large potatoes, peeled and diced
- 1 cup diced carrots
- 1 cup diced celery
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable or chicken broth
- 1 cup low-fat milk or unsweetened plant-based milk
- 1 tbsp olive oil
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Whole grain croutons or toasted whole grain bread cubes (optional)
Time Needed:
This healthy potato soup will take about 10 minutes for prep and around 30 minutes for cooking, totaling about 40 minutes from start to finish. You’ll love how quickly and easily it comes together!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced celery, and carrots. Sauté for about 5-7 minutes until the vegetables are soft and fragrant, stirring occasionally to avoid burning.
2. Add Potatoes and Seasonings:
Add the peeled and diced potatoes to the pot along with the dried thyme, salt, and black pepper. Stir well to mix everything together, ensuring the potatoes get coated with the seasoning.
3. Bring to a Boil:
Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Let it cook uncovered for about 20 minutes, or until the potatoes are tender and easily pierced with a fork.
4. Mash for Creaminess:
Once the potatoes are cooked, use a potato masher or an immersion blender to lightly mash some of the potatoes in the pot. This will give the soup a creamy texture while keeping some potato chunks for heartiness. If you prefer a completely smooth soup, feel free to blend it fully!
5. Stir in the Milk:
After mashing, stir in the milk of your choice and heat the soup through for another 5 minutes. Taste and adjust the seasoning with more salt and pepper if needed.
6. Serve and Enjoy!
Serve the soup hot, garnished with fresh parsley and an extra sprinkle of black pepper. If you’d like, add whole grain croutons or bread cubes on top for added texture and crunch.
This comforting and nourishing healthy potato soup is perfect for chilly days or whenever you need a warm, satisfying meal. Enjoy every soothing spoonful!
Can I Use Different Types of Potatoes?
Absolutely! While starchy potatoes like Russets create a creamy texture, you can also use Yukon Golds for a slightly buttery flavor. Sweet potatoes are a great alternative too, adding a hint of sweetness.
Can I Make This Soup Vegan?
Yes, this soup can easily be made vegan! Simply use vegetable broth and substitute the low-fat milk with unsweetened plant-based milk, such as almond or oat milk.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the soup on the stove over low heat, adding a splash of milk to bring back its creaminess if needed.
Can I Add More Vegetables?
Definitely! Feel free to include other vegetables like bell peppers, zucchini, or spinach for added nutrition. Just make sure to adjust cooking times based on the vegetables you choose.
