Learn how to make potato soup that is healthy, hearty and filling.
I try to make a lot of soup in this old farmhouse. I like to serve it, because the whole family can get a lot of veggies, and homemade bone broth, in one convenient stock pot.
It’s a simple meal, and probably the healthiest I can think of. It’s especially comforting in the cooler fall and winter months.
Potato soup is the most indulgent of them all. My kids and husband are never overly excited about a big old pot of carrots and celery cooked in broth, but sub all those veggies for starch filled potatoes, topped with bacon and cheese, and they’re all in.
Because they love potato soup, I try to make it a little healthier, by adding several fresh onions and garlic. I also top it with diced avocados. Sometimes I may even throw on a little fermented sauerkraut.
I also leave out the flour that traditional recipes call for, by making it with a little less liquid. This way there is no need to thicken it.
My husband and I like to top ours with crushed red pepper flakes to give it a little kick. I leave it out for the kiddos.
I also up the nutrition factor by cooking it in homemade bone broth. (I plan to share a tutorial soon on how I make my homemade bone broth in the Instant Pot.)
The end result is delicious, and I feel great about serving it to my family.
For this recipe, you will need:
10 potatoes, chopped
4 onions, diced
3 cloves garlic, minced
6 cups chicken broth
2 teaspoons salt
several grindings fresh black pepper
fresh chopped parsley
crushed red pepper flakes
Add all the chopped vegetables, broth, salt and pepper to a large pot.
Bring it to a boil.
Simmer for an hour, or until the vegetables are soft.
Add half of the mixture to a blender, and puree.
Add the puree back to the rest of the soup.
Serve it in bowls and add toppings to each person’s preferences.
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