Nothing reminds me of home and comforts me more than a bowl of warm, creamy potato soup.
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Many people assume potato soup is an old Irish recipe, and they may be right since there are multiple historical opinions about where this humble soup originated. Some say it’s British, others believe it came from Peru, and still others claim the American colonists invented potato soup as a way to stretch food further. All we know for sure is that potato soup was created as a simple, inexpensive, and delicious meal.
I make potato soup several times yearly, and my family loves it. I must admit, I brag about the fact that I can concoct a nutritious, yummy meal while spending only a few dollars on a bag of potatoes. It’s those little things that make me feel like a superwoman.
This particular potato soup recipe is a favorite, with onions, garlic powder, rosemary, and other seasonings. A warm bowl will make you sit back, relax, and take in the comfort and flavors as they meld together in the soup. I am a big fan of subtle, uncomplicated dishes that pack a powerful punch of flavor.
Another delicious recipe you may want to try after perfecting this one is creamy potato soup, which uses Greek yogurt and sharp cheddar cheese for a potato soup that has an impressive bite.
Is Healthy Potato Soup Healthy?
There is no guilt when eating potatoes since they are full of good stuff and low in the things you don’t want. Our bodies consume vitamins, minerals, and fiber when eating potatoes and ingest little cholesterol and fat.
Healthy potato soup is friendly to many diets, including vegan, gluten-free, and dairy-free. As you follow the recipe, you’ll notice it calls for milk; however, it’s the milk of your choice. You can use dairy, almond, or any milk you prefer.
The secret is in the size of the potato chunks
The recipe for healthy potato soup suggests cutting the potatoes into 1-inch chunks, which is the perfect size. If you cut them much bigger, the potatoes won’t get soft enough. If you cut them too small, they will fall to pieces and absorb too much water, resulting in water-logged potatoes and an undesirable texture. Try to get them as close to 1 inch as possible.
INGREDIENTS
- 2 tablespoons olive oil
- 1 cup onions, diced
- 1 cup carrots, diced
- 1/2 cup celery, diced
- 4 cups potatoes, peeled and chopped into 1 inch pieces
- 4 cups vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon fresh rosemary, chopped finely
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups milk of choice
INSTRUCTIONS
Sauté
Heat the oil and cook onions, carrots, and celery until soft.
Simmer
Add potatoes and seasonings, then simmer until the potatoes are tender.
Blend
Use an immersion blender to puree the soup until creamy.
Finish
Stir in the milk, heat through, and season to taste.
Serve
Garnish with rosemary, and serve hot.
Devour!
FAQs & Tips
To store leftover potato soup, put it in an airtight container and store it in the fridge for up to one week. If you prefer to freeze your soup, omit any dairy from the recipe and add it once it is thawed. Dairy doesn’t freeze well and will result in a grainy soup. Freeze for up to three months.
If you feel your soup isn’t creamy enough, it may lack dairy. If you can eat dairy, add some whole milk or cream to the soup. If you can’t eat dairy, add a little cooked rice (about one cup) to the recipe for a rich, creamy texture.
Rather than adding more salt to heighten the flavor of your potato soup, try a little squeeze of lemon juice, or add a couple tablespoons of yogurt.
Any vegetable broth works well with this recipe. You can make your own by simmering carrots, celery, onions, and any other vegetables and spices in water for one hour, then straining it to reveal a beautiful homemade broth, or you can buy ready-made vegetable broth at the grocery store.
Serving Suggestions
My favorite way to serve potato soup is with a warm slice of low-carb cauliflower bread. The savory bread with the warm, creamy soup is perfection any time of the year. My family also enjoys apple cinnamon muffins with their healthy potato soup.
A side of veggies, such as honey-glazed carrots or air fryer asparagus, completes a healthy meal. Or how about a crisp, chilled broccoli salad to go with a warm bowl of soup? Any way you serve it, healthy potato soup is a nutritious, comforting meal.
Healthy Potato Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup onions diced
- 1 cup carrots diced
- 1/2 cup celery diced
- 4 cups potatoes peeled and chopped into 1 inch pieces
- 4 cups vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon fresh rosemary chopped finely
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups milk of choice
Instructions
-
Heat the olive oil in a large pot over medium heat. Add the onions, carrots, and celery, and sauté until they are soft and translucent, about 5 minutes.
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Stir in the potatoes, vegetable broth, garlic powder, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for about 30 minutes, or until the potatoes are tender.
-
Using an immersion blender, blend the soup directly in the pot until it reaches a creamy consistency. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.
-
Stir in the milk and continue to cook the soup for an additional 5 minutes, or until it is heated through. Adjust the seasoning with more salt and pepper if needed.
-
Serve the soup hot, garnished with a sprinkle of fresh rosemary if desired. DEVOUR!
Nutrition
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