Creamy Potato Oat Soup
Warm, hearty, and velvety smooth, this Creamy Potato Oat Soup is the ultimate comfort food for chilly days! Combining the richness of tender Russet potatoes with the wholesome nuttiness of toasted rolled oats, this recipe creates a creamy, satisfying texture without relying heavily on cream. Infused with aromatic sautéed onions, garlic, and a delicate hint of bay leaf, it’s simmered in flavorful vegetable broth and finished with your choice of milk—dairy or non-dairy—for a customizable and nutritious meal. Perfect for a quick weeknight dinner, this one-pot wonder comes together in just 45 minutes. Garnish with fresh parsley for an extra pop of color and brightness, and serve it with crusty bread for a cozy, wholesome dining experience.
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Recipe Information
Ingredients
- 4 medium-sized Russet potatoes
- 1 cup Rolled oats
- 1 medium-sized Onion
- 2 Garlic cloves
- 4 cups Vegetable broth
- 1 cup Milk (dairy or unsweetened non-dairy)
- 2 tablespoons Olive oil
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel and dice the potatoes into small cubes. Set aside.
Finely chop the onion and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and sauté for another 1-2 minutes, until fragrant.
Add the diced potatoes, vegetable broth, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15 minutes, or until the potatoes are tender.
While the potatoes are cooking, lightly toast the rolled oats in a dry skillet over medium heat for 2-3 minutes, stirring frequently to prevent burning. Set aside.
Once the potatoes are tender, remove the bay leaf and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the mixture to a countertop blender and blend in batches.
Return the soup to low heat and stir in the toasted oats and milk. Let it simmer gently for an additional 10 minutes, stirring occasionally, until the oats are soft and the soup thickens.
Season the soup with salt and ground black pepper to taste.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 4800 mg | 209% | |
| Total Carbohydrate | 294.0 g | 107% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 41.1 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 637 mg | 49% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 6572 mg | 140% | |
*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.
