Cut the calories and fat without losing the delicious taste with this Healthy Potato Soup Recipe!
What makes this healthy potato soup recipe healthy? I’m sure you’re probably asking yourself that right now. After all, potatoes may not be the most nutritious vegetables, and they don’t make the top 15 list of veggies with the most nutrients. The good news is that one of the vegetables in this soup—carrots—does make that list. Onions and garlic are also on many lists, which helps increase the nutrient factor of this recipe, too.
However, I don’t want you to ignore the star of this soup—the humble potato. It still has plenty to offer, including fiber, iron, phosphorus, vitamin B6, and other vitamins, minerals, and antioxidants. But again, that’s not why I call this recipe healthy.
The difference between this potato soup and others is that it does not contain heavy cream or whole milk. There is no cheese or fatty bacon. As you’ll see, this recipe uses lean turkey bacon, which is optional, as a crumble. Also, the vegetable broth is low-sodium to help reduce salt intake. You can feel good about serving a bowl of this soup to your family, knowing it will help fill them up while providing crucial nutrients.
How to make this soup in an Instant Pot or slow cooker
An Instant Pot works well for this soup. Heat the oil with your pot on the ‘Sauté’ setting and cook the onion, celery, and carrots until translucent. Add the garlic and cook for one additional minute. Turn off the Instant Pot and scrape away any stuck pieces from the bottom. Add the potatoes, broth, and seasonings and pressure cook on high for 10 minutes. Release manually when you hear the timer, then stir in the milk. Purée with a blender if you desire a smooth texture, or serve as is with optional toppings.
If you want to use a Crock-Pot or slow cooker, follow step 1 in the instructions below. Then add the onion mixture and everything except the milk and optional toppings to your slow cooker. Cook on low for 8 hours or high for 6 hours. Add the milk when the soup is ready and mix well, using a regular or immersion blender to make it smooth (if desired). Add toppings and enjoy.
How do I store leftovers?
Healthy potato soup lasts up to 5 days when refrigerated in an airtight container. You can reheat it in the microwave or on the stove. You can also store the chilled soup in freezer containers and freeze it for up to 3 months. Defrost it overnight in the fridge before reheating.
Serving suggestions
Potato soup is a filling meal that goes well with a small Chopped Salad on the side. You can also do a combination soup and salad meal featuring potato soup and Turkey Sloppy Joes or Keto Sloppy Joes; two healthier takes on a traditional favorite. This Keto Chocolate Chip Cookies recipe is a low-carb take on a classic dessert option to round out your meal.
Healthy Potato Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 stalks celery chopped
- 2 large carrots peeled and diced
- 3 cloves garlic minced
- 1.5 pounds Yukon Gold potatoes peeled and diced
- 4 cups low-sodium vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 cup reduced-fat milk
- Salt to taste
- 4 slices cooked turkey bacon crumbled, optional for garnish
- Chopped chives optional for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add onions, celery, and carrots. Cook for about 5 minutes until softened. Add garlic and cook for another minute.
- Add the diced potatoes, vegetable broth, thyme, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes or until the potatoes are tender.
- Stir in the milk and continue to cook for another 5 minutes. Adjust seasoning with salt to taste. Use an immersion blender to purée the soup to a creamy texture, or leave it chunky if preferred.
- Ladle the soup into bowls. Serve hot, optionally garnished with crumbled turkey bacon and chopped chives.
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