Hearty and Healthy Potato Soup
Warm up with a bowl of this *Hearty and Healthy Potato Soup*, a soul-soothing recipe that’s as nutritious as it is satisfying. Featuring creamy Russet potatoes complemented by wholesome carrots, celery, and a fragrant medley of garlic and thyme, this dairy-free soup achieves its rich texture with unsweetened almond milk for a lighter twist. Simmered in low-sodium vegetable broth and blended to your preferred consistency, it’s the perfect balance of cozy and clean eating. Ready in under an hour, this one-pot wonder is ideal for busy weeknights or meal prep, and the sprinkle of fresh green onions adds just the right pop of flavor. Serve with crusty bread or a side salad for a comforting dinner you’ll crave again and again!
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Recipe Information
Ingredients
- 4 medium-sized Russet potatoes
- 2 medium-sized Carrots
- 2 pieces Celery stalks
- 1 medium-sized Yellow onion
- 3 cloves Garlic
- 4 cups Low-sodium vegetable broth
- 1 cup Unsweetened almond milk (or milk of choice)
- 2 tablespoons Olive oil
- 1 teaspoon Fresh thyme
- 1 piece Bay leaf
- 0.5 teaspoon Black pepper
- 1 teaspoon Salt
- 2 stalks Green onions (for garnish)
Instructions
Peel the potatoes and carrots, then dice them into small, even chunks. Dice the celery and onion, and mince the garlic.
Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3 minutes until the onion becomes translucent.
Add the carrots and celery to the pot. Sauté for another 5 minutes until the vegetables start to soften.
Add the diced potatoes, vegetable broth, thyme, and bay leaf to the pot. Stir to combine. Bring the mixture to a boil.
Reduce the heat to low, cover the pot with a lid, and simmer for 20 minutes, or until the potatoes are tender when pierced with a fork.
Remove the bay leaf from the pot. Using an immersion blender, blend the soup until creamy. For a chunkier texture, blend only half the soup.
Stir in the unsweetened almond milk. Season with salt and black pepper to taste. Simmer for another 2 minutes to heat through.
Serve the soup hot, garnished with chopped green onions. Enjoy with a side of crusty bread for a complete meal.
Nutrition Facts
Calories |
1153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3352 mg | 146% | |
| Total Carbohydrate | 196.5 g | 71% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 25.3 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 739 mg | 57% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 5769 mg | 123% | |
*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.
