Healthy Potato Soup
This one-pot healthy potato soup gets its creamy texture from tender yellow potatoes and milk rather than heavy cream. Carrot, celery, garlic, cumin, paprika, and turmeric give it warm Mediterranean flavor and a beautiful golden color. Ready in 50 minutes!
Servings: 6
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 1 carrot, peeled and chopped
- 2 celery sticks, peeled and chopped
- 2 large garlic cloves, minced
- 1 1/2 pounds yellow gold potatoes, peeled and cubed into ½-inch cubes
- Kosher salt
- black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- 4 cups vegetable broth
- 1 cup milk or unsweetened, unflavored plant-based milk
- 1/2 cup chopped fresh parsley
- 1 to 2 green onions, trimmed and chopped, both white and green parts
Instructions
- Sauté the vegetables. Heat the extra virgin olive oil in a large cooking pot over medium-high heat. Add the onion, carrot, celery, garlic, and potatoes. Season with kosher salt, black pepper, cumin, paprika, and turmeric. Cook, tossing occasionally, for 5 to 7 minutes, until the vegetables have softened slightly.
- Add the broth and simmer. Add the vegetable broth and bring to a boil for about 5 minutes. Reduce the heat to medium or medium-low and partially cover the pot. Simmer for 20 to 30 minutes, until the potatoes are cooked through and very tender.
- Add the milk. Remove the pot from the heat and stir in the milk. Taste and adjust the seasoning.
- Blend the soup. Carefully blend with an immersion blender until smooth. Alternatively, transfer the soup to a countertop blender one-third at a time and blend until creamy.
- Finish and serve. Ladle the soup into serving bowls. Garnish with a drizzle of extra virgin olive oil, parsley, and chopped green onions.
Notes
- For a vegan potato soup: Use your favorite unsweetened, unflavored plant-based milk.
- For a chunkier texture: Leave the soup unblended or blend only part of it.
- Storage: Allow the soup to cool, then transfer it to a glass container with a tight-fitting lid. Refrigerate for up to 4 days.
- Shop this recipe: Visit our shop for Nocellara Italian extra virgin olive oil, organic ground cumin, sweet Spanish paprika, and more Mediterranean pantry essentials.
Nutrition
Calories: 178.4kcal | Carbohydrates: 27.5g | Protein: 4.3g | Fat: 6.3g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.8g | Cholesterol: 4.9mg | Sodium: 661.8mg | Potassium: 650.3mg | Fiber: 3.5g | Sugar: 5.6g | Vitamin A: 2634.2IU | Vitamin C: 31.7mg | Calcium: 85.6mg | Iron: 1.6mg
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