Everyone in my family loves soup, so needless to say when soup season rolls around we are here for it. It’s an easy meal to throw together and a great way to get some veggies into my kids. When I saw that this months Recipe Redux was all about soup I knew just the one to choose.
Souper Soups on the Move
Let’s take a new look into the soup bowl. Soup is comfort food, but it’s going lots of new places from prep in the Instant Pot to lunchboxes where it’s served up in an individual thermos. Show us your healthy recipes for switching up soup.
I posted this potato soup recipe back in 2013 (!) but have been wanting to give it a fresh face for the blog. This Potato soup is like a hug in a bowl. Its creamy and full of flavor and the perfect thing to warm up to on a cold day. Like many of the recipes you find here this potato soup is a healthier version than many you find in restaurants, plus it’s gluten-free.
My kids love potato soup and it was a nice surprise for my daughter to find a thermos of it in her lunch box at school. This recipe yields many servings making it a great option for leftovers throughout the week or to freeze and pull out at a later time.
Add toppings such as bacon, cheese, chives or even sour cream for all the flavor of a loaded baked potato.
If your looking for a vegetarian alternative use veggie broth instead of chicken broth. And of course, no bacon for you.
- 1 small onion, diced (about 1 cup)
- 1 cup chopped carrots
- 6 medium sized Yukon Gold Potatoes, peeled and chopped (Approximately 8 cups)
- 8 cups chicken broth (veggie broth for a vegetarian version)
- 4 tablespoons butter, + 1 teaspoon
- 1½ cups almond milk (or other milk of choicel)
- 4 tablespoons arrowroot
- 1 teaspoon pepper
- 1 teaspoon salt
- optional toppings: shredded cheese and bacon pieces,
- Saute the onion in a skillet with a teaspoon of butter.
- Meanwhile, peel and dice the potatoes and carrots and add to a large pot. Add in the onions and pour in the chicken broth.
- Bring pot to a boil then reduce the heat to low allowing the potatoes and carrots to soften, about 35-45 minutes.
- In a medium-sized bowl add the milk and arrowroot, mixing well, then add into the pot along with the butter, salt and pepper.
- Continue to cook on low heat, about 20 minutes.
- Once the potatoes are soft and all the ingredients have been added to the pot, use a handheld blender or high speed blender to blend all the ingredients together into a nice, creamy mixture
- Continue simmering the soup on low heat until ready to serve.
- Before serving, Top each bowl with bacon or cheese if desired.