Healthy Potato Soup
User Reviews
4.9
180 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
50 mins
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Servings
6
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Calories
1784 kcal
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Course
Main Course, Soup
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Cuisine
American-Mediterranean Fusion
Healthy Potato Soup
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This healthier version of classic potato soup is made with fresh veggies and flavorful Mediterranean spices. It's a quick and easy recipe that comes together in just one pot. Creamy and nutritious pure comfort in a bowl!
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 1 carrot, peeled and chopped
- 2 celery sticks, peeled and chopped
- 2 large garlic cloves, minced
- 1 1/2 pounds yellow gold potatoes, peeled and cubed into ½-inch cubes
- kosher salt
- black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon Turmeric
- 4 cups vegetable broth
- 1 cup milk or unsweetened, unflavored plant-based milk
- 1/2 cup chopped fresh parsley
- 1 to 2 green onions, trimmed and chopped (both white and green parts)
Instructions
- Heat oil and sautée vegetables: In a large cooking pot set over medium-high heat, add extra virgin olive oil. Add the onions, carrots, celery, garlic, and potatoes. Season with kosher salt, black pepper, cumin, paprika, and turmeric. Cook the vegetables, tossing occasionally, for about 5 to 7 minutes until softened a bit.
- Add the broth and simmer: Add the broth and bring to a boil for about 5 minutes, then lower the heat and cover the pot partway. Allow the soup to simmer for about 20 to 30 minutes or until the potatoes are cooked through and very tender.
- Add the milk and adjust seasoning: Remove the pot from the heat, and stir in the milk. Taste and adjust for seasoning.
- Use an immersion blender: Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup 1/3 at a time to a countertop blender until all the soup is smooth.
- Serve: Transfer to serving bowls and garnish with a drizzle of olive oil, parsley, and chopped onions.
Notes
- If you prefer your soup with a little texture, don’t puree it at all or only puree part of it.
- To make this soup vegan, substitute with your favorite unsweetened, unflavored plant-based milk.
- This potato soup will keep in the fridge for up to 4 days. To store, allow the soup to cool, then transfer to a glass container with a tight lid. Refrigerate.
- If you prefer your soup with a little texture, don’t puree it at all or only puree part of it.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
Nutrition Information
Show Details
Calories
178.4kcal
(9%)
Carbohydrates
27.5g
(9%)
Protein
4.3g
(9%)
Fat
6.3g
(10%)
Saturated Fat
1.5g
(8%)
Polyunsaturated Fat
0.6g
Monounsaturated Fat
3.8g
Cholesterol
4.9mg
(2%)
Sodium
661.8mg
(28%)
Potassium
650.3mg
(19%)
Fiber
3.5g
(14%)
Sugar
5.6g
(11%)
Vitamin A
2634.2IU
(53%)
Vitamin C
31.7mg
(35%)
Calcium
85.6mg
(9%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1784 kcal
% Daily Value*
| Calories | 178.4kcal | 9% |
| Carbohydrates | 27.5g | 9% |
| Protein | 4.3g | 9% |
| Fat | 6.3g | 10% |
| Saturated Fat | 1.5g | 8% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 3.8g | 19% |
| Cholesterol | 4.9mg | 2% |
| Sodium | 661.8mg | 28% |
| Potassium | 650.3mg | 14% |
| Fiber | 3.5g | 14% |
| Sugar | 5.6g | 11% |
| Vitamin A | 2634.2IU | 53% |
| Vitamin C | 31.7mg | 35% |
| Calcium | 85.6mg | 9% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
180 reviews
Excellent
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