Healthy Potato Soup

Healthy Potato Soup is total comfort food! Paleo, Whole30 + vegan, this easy creamy potato soup can be made on the stove, in the slow cooker or instant pot.

Prep Time15

Cook Time40

Total Time55

Servings: 1.5 cup servings

Calories: 287kcal

Ingredients

2 tablespoons olive oil
1 cup diced onions
1 cup diced carrots
½ cup diced celery
4 cups cubed potatoes peeled and chopped into 1 inch pieces (about 1 lb or 5-6 medium sized potatoes)
4 cups vegetable broth low or no sodium
1 teaspoon garlic powder
1 teaspoon fresh rosemary chopped finely
½ teaspoon salt
½ teaspoon black pepper
2 cups milk dairy free if necessary, room temperature

Instructions

Stove Top Directions:

In a large pot, heat olive oil. Add onions, carrots and celery to the pot. Sauté for 5 minutes.
Add potatoes, broth, garlic powder, rosemary, salt and pepper. Do not add milk.
Cover the pot and bring the soup to a boil. Once boiling, reduce to a simmer for 30 minutes, or until your potatoes are fork tender. Make sure to stir the soup every few minutes.
Once the soup has finished cooking, stir in milk. Make sure the milk is room temperature so it doesn't curdle. You can microwave it for a few seconds if it is cold.
Use an immersion blender or regular blender to blend the soup.
Serve with your favorite toppings like bacon, chives or cheese.

Instant Pot Directions:

Set the Instant Pot to sauté mode for 15 minutes. Heat olive oil. While oil is heating, chop veggies.
Sauté onions, carrots, and celery until onions are translucent. Turn off sauté mode. Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will get a burn notice during cooking.
Pour in remaining ingredients, except milk.
Set the Instant Pot to sealing, pressure cook for 10 minutes on high pressure. It will take about 10 minutes for the pot to come to pressure before it starts to count down.
Manually release pressure when timer goes off.
Once the soup has finished cooking, stir in milk. Make sure the milk is room temperature so it doesn't curdle. You can microwave it for a few seconds if it is cold.
Use an immersion blender or regular blender to blend the soup.

Crockpot Directions:

In a sauté pan, heat olive oil. While oil is heating, chop veggies.
Sauté onions, carrots, and celery until onions are translucent, about 10 minutes. (This step is optional, but adds flavor)
Add all ingredients into the crockpot, except milk.
Set the crockpot to cook for 6 hours on high, or 8 hours on low.
Once the soup has finished cooking, stir in milk. Make sure the milk is room temperature so it doesn't curdle. You can microwave it for a few seconds if it is cold.
Use an immersion blender or regular blender to blend the soup.

Video

Notes

Substitutions for potato soup:

Potatoes: You can use any potatoes in this recipe, red, baby, russet, and yellow will all work. Russet potatoes are starchier, so they will give you a thicker potato soup.

Milk: You can use any milk you’d like in this recipe. Canned coconut milk is higher in fat, which mimics the taste/texture of heavy cream which is typically used in potato soup. You can use almond milk, light coconut milk, skim milk, whole milk, or even heavy cream.

Veggies: Feel free to add or omit more onions, celery or carrots to this recipe. Cauliflower would also be a great addition!

Nutrition