This Healthy Potato Soup is warm, creamy, and full of flavor, making it perfect for chilly days! With fresh potatoes, veggies, and just a hint of herbs, it’s comfort in a bowl.
I love how easy it is to whip up! Just boil, blend, and enjoy. Plus, you can top it with crispy croutons or a sprinkle of cheese for extra yumminess. Who doesn’t love a cozy soup?
Key Ingredients & Substitutions
Potatoes: I love using Yukon Gold or russet potatoes. They give a creamy texture when cooked. If you want a lower-carb option, try cauliflower instead for a lighter twist!
Broth: Low-sodium vegetable broth is my go-to for flavor without excess salt. Chicken broth works great too! If you need a vegan option, just stick to vegetable broth.
Milk: I usually use low-fat milk for creaminess, but unsweetened almond milk is a good dairy-free alternative. It keeps the soup light without sacrificing too much creaminess.
Mushrooms: If mushrooms aren’t your thing, you can replace them with diced zucchini or bell peppers for more color and flavor.
How Do I Achieve the Perfect Creamy Texture Without Heavy Cream?
The trick to a creamy potato soup is blending part of it, which gives you that smooth consistency while keeping some potato chunks for texture. Here’s how:
- Sauté the onions and garlic first to build flavor.
- Once the potatoes are cooked, use an immersion blender directly in the pot. Blend just until creamy, leaving some pieces for texture.
- If you don’t have an immersion blender, take out about 2 cups of the soup, blend until smooth, then mix it back in.
This method creates a rich flavor and keeps the soup feeling cozy without heavy cream. Enjoy your warm bowl of goodness!
How to Make Healthy Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 medium potatoes, peeled and diced
- 1 medium carrot, diced
- 1 rib celery, diced
- 1/2 cup mushrooms, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth or chicken broth
- 1 cup low-fat milk or unsweetened almond milk
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp salt (or to taste)
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 1/4 cup green onions, chopped (for garnish)
- Optional: whole grain croutons for topping
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 30 minutes to cook. So, in just about 40 minutes, you’ll have a delicious, healthy potato soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Add the chopped onions and minced garlic. Sauté these for about 3-4 minutes until they become translucent and fragrant. This builds a flavorful base for your soup!
2. Add the Vegetables:
Next, toss in the diced carrots, celery, and chopped mushrooms. Stir everything together and cook for another 5 minutes. You want the vegetables to soften up a bit during this time.
3. Incorporate the Potatoes and Seasoning:
Now, add the diced potatoes to the pot along with the dried thyme, salt, and black pepper. Mix everything well to ensure the potatoes are coated with the seasoning.
4. Bring to a Boil:
Pour in the veggie or chicken broth and bring the mixture to a boil. Once it’s boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 20 minutes or until the potatoes are nice and tender.
5. Blend for Creaminess:
Once the potatoes are cooked, you can make the soup creamy! Using an immersion blender, blend part of the soup gently to create a creamy texture while keeping some chunks. If you don’t have an immersion blender, you can also transfer about 2 cups of soup to a blender, blend it until smooth, and then stir it back into the pot.
6. Add Milk and Finish Cooking:
Now it’s time to stir in the low-fat milk (or almond milk) and cook for another 5 minutes over low heat. Be careful not to let it boil during this step.
7. Stir in Fresh Parsley:
Remove the pot from the heat and stir in the chopped fresh parsley. This adds a lovely freshness to the soup.
8. Serve and Enjoy:
Serve your healthy potato soup hot, garnished with chopped green onions and optional whole grain croutons for a nice crunch. Enjoy your nourishing bowl of goodness!
This hearty soup combines fresh vegetables and potatoes for a creamy, comforting dish that’s nourishing and healthy. The partial blending technique keeps it creamy without heavy cream, making it lighter but still rich in texture and flavor. Enjoy!
Can I Use Different Vegetables in This Soup?
Absolutely! Feel free to substitute the mushrooms with diced zucchini, bell peppers, or even spinach. Just keep in mind that cooking times may vary slightly based on the vegetable you choose.
How Can I Make This Soup Vegan?
To make this soup vegan, simply use vegetable broth and replace low-fat milk with unsweetened almond milk or any other plant-based milk. This keeps it creamy and delicious!
Can I Store Leftovers?
Yes! Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, stirring occasionally for even heating.
Can I Freeze This Soup?
You can freeze this soup for up to 2 months. Let it cool completely before transferring it to freezer-friendly containers. When ready to eat, thaw in the fridge overnight and reheat on the stove.
