Healthy Potato Soup

bowl of potato soup, topped with green onions, cheese and bread cube

Course: Soup

Cuisine: American

Keyword: dairy free potato soup, easy potato soup recipe, potato soup recipe

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

Calories: 309kcal

Author: Ashley

This Healthy Potato Soup has so much flavor and just the right amount of creamy for the ultimate comfort food. Easy soup recipe that's naturally dairy-free to make on the Stovetop, in the Slow Cooker or Instant Pot.

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Ingredients

2 tablespoons olive oil
1 medium onion diced
2 medium carrots peeled and diced (about 1 cup)
2 celery stalks diced (about 1 cup)
4 cloves garlic minced or grated
1 teaspoon minced fresh rosemary or ¼ teaspoon dried
1 teaspoon fresh thyme leaves about 3 sprigs, or heaping ¼ teaspoon dried
2 pounds potatoes peeled and cut into 1-inch cubes, about 5-7 medium potatoes
2 tablespoons lemon juice
3 cups low sodium vegetable broth or chicken stock if not vegetarian
1 cup water
1 ½ teaspoons kosher salt plus more to taste
½ teaspoon black pepper
1 (14.5-ounce) can full-fat coconut cream or 1 ½ cups heavy cream

Instructions

STOVETOP

Place a large pot or dutch oven on the stove over medium heat. Once the pot is warm, add oil, onions, carrots, celery and a pinch of salt. Cover and sweat the vegetables until the onions are translucent, about 10 minutes.
Add garlic, rosemary and thyme, and cook for 30 seconds. Add potatoes, lemon juice, broth, water, salt, pepper and stir until combined. Bring pot to boil, reduce heat to low and cook covered until potatoes are tender, about 30 minutes.
Remove from heat and stir in 1 cup coconut cream. Blend in a high speed blender in two batches, or use an immersion blender, until smooth and creamy. Feel free to keep as chunky as you'd like.
Pour soup back into the pot and stir in remaining coconut cream. Serve warm in bowls with your favorite toppings.

SLOW COOKER

In a large skillet over medium heat, add oil, onions, carrots, celery and a pinch of salt, and sauté until onions are translucent, about 10 minutes.
Transfer to a slow cooker and add garlic, rosemary, thyme, potatoes, lemon juice, broth, water, salt and pepper. Stir until well combined, lock lid and cook on low for 8 hours or on high for 6 hours.
Turn off heat and stir in 1 cup coconut cream. Blend in a high speed blender in two batches, or use an immersion blender, until smooth and creamy. Stir in remaining coconut cream. Serve warm in bowls with your favorite toppings.

PRESSURE COOKER

Set the pressure cooker (Instant Pot) to “sauté” mode. Add oil, onions, carrots, celery and a pinch of salt to the pot. Sauté until onions are translucent, about 10 minutes.
Add garlic, rosemary, thyme, potatoes, lemon juice, broth, water, salt and pepper. Stir ingredients in the pot until well combined. Close the lid, make sure the valve stem is set to sealed. Set pot to “manual” mode on “high pressure” for 10 minutes.
Quick release the pressure and remove lid. Stir in 1 cup coconut cream. Blend in a high speed blender in two batches, or use an immersion blender, until smooth and creamy. Stir in remaining coconut cream. Serve warm in bowls with your favorite toppings.

Video

Notes

STORAGE - store in an airtight container in the fridge for up to 5 days.

FREEZE - place in a freezer-safe container, seal tight, label, date and freeze for up to 3 months. Thaw overnight in the fridge.

Reheating Instructions: Place the soup in a microwave-safe bowl and reheat in 1-minute increments in the microwave, stirring each time in between, until warmed through. OR, place a the entire batch of soup in a saucepan over medium heat and bring up to a simmer, stirring occasionally.

Nutrition