This Healthy Potato Soup tastes just like a loaded baked potato in soup form! Lightened up from traditional recipes, this soup is lower in fat and even packs some protein. It's naturally gluten-free and can easily be made dairy-free. This soup is easy to make and perfect to top with all of your favorite potato toppings!
1.5lb.white potatoespeeled and chopped - russet, yukon, any potato works!
4cupsvegetable or chicken broth960g
1tspworcestershire sauce - optional for more flavor
2cupsunsweetened almond milk - make sure it’s plain480g
2Tbspheavy cream30g - use dairy-free if needed
2Tbspcornstarch16g
Optional garnishes:
Cooked bacon crumbles
Green onions or chives
Shredded cheese
Croutons
Instructions
Heat olive oil in a large pot or dutch oven. When warm, add the onions, carrots, celery, garlic powder, celery seed, salt and black pepper. Saute for 6-8 minutes or until vegetables are tender.
Then, add the potatoes, broth and worcestershire sauce (if using). Bring to a boil, reduce the heat, and simmer for 30 minutes.
Once potatoes are tender, stir in the milk and heavy cream. Use an immersion blender to puree half of the soup (or transfer half of the soup to a blender and blend until mostly smooth). You can leave as many potato chunks as you wish (or puree as much as you wish!)
Mix 1/4 cup of the soup with the cornstarch to make a cornstarch slurry and add back to the soup. You can add another tablespoon if you want the soup thicker. Taste and add more salt or seasonings to taste (I added an extra 1/4 tsp of salt here).
Notes
I highly recommend adding some toppings to this one since it doesn’t have a whole lot of texture to it. Shredded cheese, bacon crumbles, croutons and green onions are all delicious on top of this potato soup, but do whatever suits your fancy!MFP Entry: LFF Healthy Potato Soup