Learn how to make this delicious and healthy potato soup recipe that is hearty and filling. Loaded with healthy ingredients this comforting soup is perfect for the cooler weather.
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 stockpot.
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, cheese, and bacon. Sometimes I may even throw on a little fermented sauerkraut.
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.
Most traditional recipes call for flour, but using less liquid allows it to thicken without adding it. So if you are gluten-free, you are in luck.
I also up the nutrition factor by cooking it in homemade bone broth. The end result is delicious, and I feel great about serving it to my family.
This soup can hold it’s own, but I like to serve it up with a salad or a crusty loaf of sourdough bread. I hope your family enjoys it as much as ours does.
Tips for making healthy potato soup:
- Use a regular blender or an immersion blender to make this soup creamier. An immersion blender will be slightly less messy.
- You could also make this soup in the Instant pot by adding all the ingredients to the IP and set it for 10 minutes high pressure.
- Leave the potato skins to make this recipe even easier.
- This recipe easily doubles for easy leftovers.
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What potato is best for soup?
Red potatoes, Yukon Fold, or Russets will work well for potato soup because they have a higher starch content and lend themselves to a nice texture in the soup.
My favorite is using red potatoes. I love the flavor of red potatoes over other types and the texture works perfectly in this soup.
How do you thicken potato soup?
Most potato soups are thickened with flour or corn starch, this recipe uses more potatoes and a little less broth allowing the potato’s starch to naturally thicken this soup.
Not adding flour to this recipe also means it is gluten-free.
Can you freeze potato soup?
Potatoes don’t freeze very well, so I wouldn’t recommend this as a freezer meal. Store in the fridge for up to 4 days and reheat.
Can this recipe be made vegan?
This recipe can easily be made vegan by swapping out the chicken broth for vegetable broth. The flavor will be slightly different, but it will still be delicious. Also, chose vegan-friendly toppings like avocado or herbs.
Do you peel potatoes for soup?
No, you do not have to. Especially if you are using a potato with a thin skin, like red potatoes, it is totally okay to not peel your potato skins. The skins also contain a lot of nutrients like fiber, vitamins, and minerals. Keeping the skin on adds more nutritious power to this healthy recipe.
Plus, I like this rustic nature of keeping potato them on. If you really want to peel them you can, but you don’t have to
Tools you may need:
- Cutting board
- Knife
- Blender or immersion blender
- Measuring spoons
- Liquid measuring cup
- Garlic press
Ingredients 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
Best Toppings For Potato Soup
- Crumbled bacon
- Fresh chopped parsley
- Sliced avocados
- Shredded cheese
- Crushed red pepper flakes
- Sour cream
How To Make Healthy Potato Soup
- 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. Or use an immersion blender to blend right into the pot.
- Add the puree back to the rest of the soup.
- Serve it in bowls and add toppings to each person’s preferences.
Hearty And Healthy Potato Soup Video Tutorial
Find more soup recipes straight from our farmhouse kitchen:
- Cheeseburger Soup Recipe
- Pumpkin Soup with Acorn Squash
- Roasted Red Pepper And Tomato Soup
- Roasted Garlic and Butternut Squash Soup
- White Chicken Chili
Hearty And Healthy Potato Soup Recipe Card
Hearty And Healthy Potato Soup Recipe
Delicious, hearty and healthy potato soup recipe. Loaded with healthy ingredients this filling soup is perfect for the cooler weather.
Video
Ingredients
- 10 potatoes, chopped
- 4 onions, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 teaspoons salt
- Several grindings fresh black pepper
Instructions
- 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.
Notes
- Use a regular blender or an immersion blender to make this soup creamier. An immersion blender will be slightly less messy.
- You could also make this soup in the Instant pot by adding all the ingredients to the IP and set it for 10 minutes high pressure.
- Leave the potato skins to make this recipe even easier.
- This recipe easily doubles for easy leftovers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is one of most intelligent recipes I’ve come across, especially your use of bone broth.
About how many cups of diced potatoes equals 10 potatoes?
It can vary. 1 cup of diced potatoes is approximately 1.25 potatoes.
I love this soup. I make it all the time. The only difference is I add grated carrots and diced celery along with a little celery salt and pepper. I also us an immersion blender. Thanks Lisa great recipe.
Sounds delicious.
Mine turned out nothing like the photo! The flavor was good but the consistency was more like applesauce than soup. I have no idea what I did wrong. Topped with bacon and fresh green onion.
Hmm! That’s interesting. I have never gotten an applesauce consistency.
When I make potato soup, I like to add a couple sweet potatoes. I use my instant pot. They usually blend into the soup with very little to almost no pieces. It makes for a creamy texture. It also seems like you have a hint of cheese in the flavor. I use less cheese this way. I don’t know if it’s the flavor, texture, or the golden color they add to the soup.
What a great idea! Thanks for sharing, Amie!
How many servings does this recipe make?
It will serve 6-8 people.
I’ve been replacing many of my recipes with yours as I find them. We love potato soup and this seems to be quite a bit healthier than our current recipe. I think I would still sauté finely chopped celery and carrots for even more nutritional power.
What a compliment! I’m glad you enjoy the recipes. I think sautéing them would add another lovely layer of flavor too.
Such an easy and delicious recipe! I cooked it in my Instant pot for 10 minutes. So yummy! Thanks!
Potato soup has been my favorite; I used to go to Panera just to get it on Mondays. Omgosh, I made this tonight and it was so good that I had two bowls. I accidentally pureed it a bit too much since I am a novice with the hand held blender, but it was still soooo delicious! Thank you once again for a wonderful recipe!