Creamy and Healthy Quick Potato Soup
Indulge in the comforting warmth of this Creamy and Healthy Quick Potato Soup, a wholesome recipe that’s ready in just 30 minutes! Perfect for busy weeknights, this velvety soup is packed with nutritious ingredients like russet potatoes, carrots, celery, and low-sodium vegetable broth, offering a hearty yet health-conscious meal. The secret to its creamy texture lies in the blending process, combined with unsweetened almond milk for a dairy-free twist. Infused with aromatic garlic, onion, and dried thyme, each spoonful is bursting with flavor. Garnish with fresh parsley and optional toppings like shredded cheese, croutons, or Greek yogurt to make it uniquely yours. With minimal prep time and maximum taste, this easy potato soup is a nourishing dish the whole family will love.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 4 medium, peeled and diced Russet potatoes
- 1 medium, diced Carrot
- 1 medium, diced Celery stalk
- 4 cups Low-sodium vegetable broth
- 1 cup Unsweetened almond milk (or any milk of choice)
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley
- Optional toppings: shredded cheese, croutons, or a dollop of Greek yogurt
Instructions
Heat a large pot over medium heat and add olive oil.
Sauté the diced yellow onion for 3-4 minutes until translucent.
Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
Add the diced potatoes, carrot, and celery to the pot and stir for 2 minutes to coat the vegetables with oil.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot, and cook for about 15 minutes or until the potatoes and vegetables are tender.
Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth (be careful with the hot liquid).
Stir in the unsweetened almond milk, dried thyme, salt, and black pepper. Heat gently for another 2 minutes until warmed through but do not boil.
Taste and adjust seasoning, adding more salt or pepper as needed.
Ladle the soup into bowls and garnish with chopped parsley and optional toppings like shredded cheese, croutons, or a dollop of Greek yogurt.
Serve immediately and enjoy the creamy, comforting flavors of this healthy soup!
Nutrition Facts
Calories |
1221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 3451 mg | 150% | |
| Total Carbohydrate | 188.2 g | 68% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 19.6 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 922 mg | 71% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 5497 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
