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HEALTHY POTATO SOUP


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"Healthy Potato Soup is total comfort food! Paleo, Whole30 + vegan, this easy creamy potato soup can be made on the stove, in the slow cooker or instant pot."

Serves 4 | Prep Time 5 minutes | Cook Time 40 minutes

Why I Love This Recipe

Notes

Substitutions for potato soup:

There are MANY substitutions for this recipe which is what we like about it. It’s easily adaptable to your own diet/needs.

Milk: You can use any milk you’d like in this recipe. Canned coconut milk is higher in fat, which mimics the taste/texture of heavy cream which is typically used in potato soup. The coconut milk does not taste like coconut, but if you’re worried about that or you don’t have it on hand you can use almond milk, light coconut milk, skim milk, whole milk, or even heavy cream will work in this recipe.

Weight Watchers: The points in this recipe were calculated with the substitution of skim milk.

Potatoes – You can use any potatoes in this recipe, red, baby, russet, and yellow will all work.

Peeling potatoes – You don’t have to peel the potatoes in this recipe. I prefer them without the skins, but if you prefer them with the skins on – keep them on!

Veggies– Feel free to add or omit more onions, celery or carrots to this recipe. Cauliflower would also be a great addition!

Blender – You can use an immersion blender, regular blender, or food processor to make this potato soup creamy.

To make soup chunkier – To make this soup chunkier, I recommend only pureeing some of it. You can mash some of the potatoes directly in the pot, and puree the rest. Stir the puree in with the chunks.

Herbs – If you don’t have fresh rosemary you can use 1/4 teaspoon dried rosemary. If you don’t like rosemary, you can also use thyme or parsley.


Ingredients You'll Need

2 tablespoons olive oil
1 cup onions diced
1 cup carrots diced
½ cup celery diced
4 cups potatoes peeled and chopped into 1 inch pieces (about 1 lb or 5-6 medium sized potatoes)
4 cups vegetable broth
1 teaspoon garlic powder
1 teaspoon fresh rosemary chopped finely
½ teaspoon salt
½ teaspoon pepper
2 cups milk of choice


Directions

Set the Instant Pot to sauté mode for 15 minutes. Heat olive oil. While oil is heating, chop veggies.


Sauté onions, carrots, and celery until onions are translucent. Turn off sauté mode. Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will get a burn notice during cooking.


Pour in remaining ingredients, except milk.


Set the Instant Pot to sealing, pressure cook for 10 minutes on high pressure. It will take about 10 minutes for the pot to come to pressure before it starts to count down.


Manually release pressure when timer goes off.


Stir in milk. Use an immersion blender or regular blender to make the soup smooth. Serve with your favorite toppings like bacon, chives or cheese.


Crockpot Directions:
In a sauté pan, heat olive oil. While oil is heating, chop veggies.


Sauté onions, carrots, and celery until onions are translucent, about 10 minutes. (This step is optional, but adds flavor)


Add all ingredients into the crockpot, except milk.


Set the crockpot to cook for 6 hours on high, or 8 hours on low.


Once cooked, stir in milk. Use an immersion blender or regular blender to make the soup smooth. Serve with your favorite toppings like bacon, chives or cheese.


Stove Top Directions:
In a large pot, heat olive oil. While oil is heating, chop veggies.


Sauté onions, carrots, and celery until onions are translucent, about 10 minutes


Add all remaining ingredients, except milk.


Bring the soup to a boil. Allow it to boil for 30 minutes, or until your potatoes are fork tender.


Once cooked, stir in milk. Use an immersion blender or regular blender to make the soup smooth. Serve with your favorite toppings like bacon, chives or cheese.


Questions, Comments & Reviews


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