Healthy Potato Soup Recipe

Prep Time

10 minutes

Prep Notes

Dice potatoes and mince onion and celery

Cooking Time

25 minutes

Yields

8 servings (1 cup/serving)

Ingredients

4 cups diced potatoes

2 cups vegetable stock or water

1 small onion, minced

1 rib celery, minced

2 T olive oil

3 cups whole milk or milk substitute ( I use unsweetened almond milk)

1 cup grated white or yellow cheddar cheese

1 T butter

½ tsp dried parsley flakes

1 or 2 tsp sea salt

¼ tsp black pepper

Pinch of garlic powder

Directions

In a large pot, sauté onion and celery in oil. Add stock and potatoes and cook until potatoes are tender. Carefully remove some of the vegetables and water and transfer to a blender. Do not fill the blender more than half full. Puree until smooth on lowest speed. Return mixture to pot and add milk. While stirring continuously, add the cheese,butter and spices. Cook on a medium low heat until cheese melts, while stirring. Be careful to not let the soup boil. (Thin with additional stock, if necessary.)

Best served immediately.

Notes

If you prefer, a chicken stock works nicely to replace the vegetarian stock. I prefer to leave my potatoes unpeeled and simply scrub them well before dicing. It is perfectly acceptable to peel or not peel the potatoes, as desired. This soup should be a mixture of creamy and chunky.

**ssshhhh* Ok, this is a secret but sometimes I add a carrot also but when I do I have to puree it completely to hide from my family!

Credit

Karen Lopez

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