Description
This Healthy Potato Soup recipe is a comforting, creamy, and nutritious dish perfect for any season. Made with wholesome ingredients like potatoes, fresh vegetables, herbs, and coconut cream, it’s a delicious and dairy-free soup option that can be prepared using multiple cooking methods including stovetop, slow cooker, or pressure cooker. The soup is blended to a smooth, velvety texture, yet can be kept chunky depending on your preference. It’s an ideal meal for those seeking a hearty, flavorful, and health-conscious option that serves 8 people.
Ingredients
Soup Base
- 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
Creamy Component
- 1 (14.5-ounce) can full-fat coconut cream (or 1 ½ cups heavy cream)
Instructions
- Prepare the vegetables: Heat a large pot or Dutch oven over medium heat. Add olive oil, diced onion, carrots, celery, and a pinch of salt. Cover and sweat the vegetables, stirring occasionally, until the onions become translucent, about 10 minutes.
- Add aromatic herbs and garlic: Stir in minced garlic, rosemary, and thyme, cooking for an additional 30 seconds to release their flavors without burning.
- Add potatoes and liquids: Add the peeled and cubed potatoes, lemon juice, low sodium vegetable broth, water, kosher salt, and black pepper. Stir until well combined.
- Simmer potatoes: Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer until the potatoes are tender, approximately 30 minutes.
- Blend the soup: Remove the pot from heat. Stir in 1 cup of the coconut cream. Use a high-speed blender in batches or an immersion blender to blend the soup until smooth and creamy, or leave it slightly chunky if preferred.
- Finish and serve: Pour the blended soup back into the pot and stir in the remaining coconut cream. Serve warm in bowls with your favorite toppings.
- Slow Cooker Method – Sauté Vegetables: In a large skillet over medium heat, heat olive oil, then sauté onions, carrots, celery with a pinch of salt until onions are translucent, about 10 minutes.
- Slow cooker cooking: Transfer the sautéed vegetables to the slow cooker. Add garlic, rosemary, thyme, potatoes, lemon juice, broth, water, salt, and pepper. Stir to combine. Cover and cook on low for 8 hours or on high for 6 hours.
- Blend and finish the slow cooker soup: Turn off the slow cooker. Stir in 1 cup coconut cream and blend soup using a high-speed blender or immersion blender until creamy. Stir in remaining coconut cream and serve warm.
- Pressure Cooker (Instant Pot) Method – Sauté: Set the Instant Pot to sauté mode. Heat olive oil, then cook onions, carrots, celery, and a pinch of salt until onions are translucent, approximately 10 minutes.
- Add remaining ingredients to Instant Pot: Add garlic, rosemary, thyme, potatoes, lemon juice, broth, water, salt, and pepper. Stir well.
- Pressure cook: Close the lid and seal the valve. Set to manual high pressure for 10 minutes.
- Release and blend: Perform a quick pressure release and remove the lid. Stir in 1 cup coconut cream and blend the soup in batches using a high-speed blender or with an immersion blender until smooth. Stir in the remaining coconut cream and serve warm.
Notes
- You can substitute full-fat coconut cream with heavy cream if you are not dairy-free.
- Adjust the thickness of the soup by adding more broth or water during cooking.
- For a chunkier texture, blend only half the soup or pulse briefly.
- Garnish with fresh herbs, croutons, or a drizzle of olive oil for extra flavor.
- Use low sodium broth to control the salt level for a healthier soup.
- This soup freezes well; store cooled soup in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
