Creamy Potato Soup Low Fat Heart Healthy
Warm up with a comforting bowl of Creamy Potato Soup that’s low fat, heart healthy, and absolutely delicious. This guilt-free recipe features a velvety blend of tender Russet potatoes, wholesome veggies like celery and carrots, and a subtle kick of garlic and dried thyme for a flavorful depth. Instead of heavy cream, non-fat Greek yogurt adds a luscious creaminess while keeping the dish light and nutrient-packed. Simmered in low-sodium vegetable broth, this soup is perfect for those watching their sodium or fat intake. Ready in under an hour, it’s an easy weeknight meal that’s both satisfying and nourishing. Top it with a sprinkle of green onions or parsley for a fresh finish, and enjoy this cozy, homemade soup as a healthy addition to your repertoire!
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Recipe Information
Ingredients
- 4 cups Russet potatoes (peeled and diced)
- 4 cups Low-sodium vegetable broth
- 1 medium Onion (chopped)
- 1 cup Celery (chopped)
- 1 cup Carrot (chopped)
- 2 cloves Garlic (minced)
- 1 cup Non-fat plain Greek yogurt
- 1 tablespoon Olive oil
- 1 teaspoon Dried thyme
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Salt (optional)
- 2 tablespoons Chopped green onions or fresh parsley (for garnish)
Instructions
Peel and dice the potatoes into small cubes. Chop the onion, celery, and carrot, and mince the garlic.
In a large pot, heat the olive oil over medium heat. Add the onion, celery, and carrot, and sauté for 5-7 minutes until they soften.
Add the garlic and dried thyme to the pot, and cook for another minute until fragrant.
Add the diced potatoes and pour in the low-sodium vegetable broth. Stir well and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the potatoes are tender when pierced with a fork.
Remove the pot from heat. Using an immersion blender, carefully puree the soup until smooth. Alternatively, let the soup cool slightly, then blend it in batches in a countertop blender.
Stir in the non-fat Greek yogurt to add creaminess. Season with ground black pepper and salt (if using) to taste.
Return the pot to low heat and warm the soup gently, stirring frequently to ensure it doesn’t stick to the bottom of the pot.
Ladle the soup into bowls and garnish with chopped green onions or fresh parsley before serving.
Nutrition Facts
Calories |
200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 256 mg | 11% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.3 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 985 mg | 21% | |
*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.
