Healthy Potato Soup
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
35 mins
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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
Description
This soup begins by sautéing chopped onions, carrots, celery, garlic, and cubed yellow potatoes in extra virgin olive oil. Ground cumin, paprika, turmeric, salt, and pepper add warm flavors and earthy color. The vegetables are softened over several minutes before adding vegetable broth to simmer until the potatoes are very tender.
After cooking, the soup is blended with milk until smooth, achieving a creamy consistency without heavy cream. Fresh parsley and green onion add herbal brightness and fresh bite when served. The blend of spices creates a nuanced yet gentle flavor profile that complements the natural sweetness of the vegetables.
This recipe allows texture flexibility; it can be fully blended for a smooth soup or partially blended to retain some vegetable bits. It can be made vegan by substituting plant-based milk. The soup keeps well refrigerated for up to four days, and leftovers can be reheated gently. It is a wholesome starter or light meal option that emphasizes simple, fresh ingredients and balanced seasoning.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion chopped, medium
- 1 carrot peeled and chopped
- 2 celery peeled and chopped, sticks
- 2 garlic minced, large cloves
- 1 1/2 pounds potato peeled and cubed into ½-inch cubes, yellow gold
- kosher salt
- black pepper
- 1 teaspoon cumin ground
- 1/2 teaspoon paprika
- 1/4 teaspoon Turmeric
- 4 cups vegetable broth
- 1 cup milk or unsweetened, unflavored plant-based milk
- 1/2 cup parsley chopped, fresh
- 1 to 2 green onion 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
- For more texture, blend only part of the soup or omit blending entirely.
- Use unsweetened, unflavored plant-based milk to make the soup vegan.
- Store leftovers in a sealed container in the refrigerator for up to four days.
- Cool soup completely before refrigeration to maintain freshness and safety.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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