(Almost) Healthy Potato Soup

You’ll find in the next few months of me posting recipes that I have a serious soup obsession. How can you NOT eat it every day in the fall/winter? Really. Anyway, I love creamy, rich soups, and I especially love making them secretly healthy. Or at least healthier than the traditional recipes. But come on, I’m obviously going to top it with cheese.

I had never tried making potato soup, so I found a recipe here from the Pioneer Woman, and modified it to fit what I was looking for! The recipe below was very easy to modify to make gluten-free and vegan/vegetarian. So I encourage you to modify it to your satisfaction!

20131013-134807.jpg

Ingredients
1.5 tbsp Olive Oil
2 cloves garlic, minced
1 whole Medium Sweet Onion, Diced
3 whole Carrots, Peeled And Diced
3 stalks Celery, Diced
6 whole Small Russet Potatoes, Peeled And Diced
8 cups Vegetable Broth
3 Tablespoons Gluten-Free All-Purpose Baking Flour
1 cup Regular Almond/Soy Milk
1/2 cup Regular Soy Coffee Creamer
1/2 teaspoon Salt, More To Taste
Salt &Black Pepper To Taste
1/2 teaspoon Cayenne pepper
1/2 tablespoon Paprika
1 teaspoon Dried Basil
Green Onions, sliced
1 cup Grated Cheese (dairy or vegan) Of Your Choice (I used white and sharp cheddar)
Vegan Bac’n Bits

Instructions
Heat large pot to medium-high heat and add the olive oil and garlic. Cook for 2 minutes. Then add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, paprika, cayenne, and basil.

Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

Drop heat to medium-low and use your immersion blender to purée most of the soup, leaving some texture. If you don’t have an immersion blender, remove 2/3 the soup and blend in a blender/food process until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs.

Stir in creamer and any fresh herbs you like.

Garnish with cheese, green onions, and bacon bits. Enjoy your cozy fall dinner!

Prep Time: 10 Minutes Cook Time: 20 Minutes Servings: 12

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Tags: , , , , , , ,

Categories: Gluten-Free, Vegan, Vegetarian

Author:Danielle Kay Riendeau

Photographer & designer. Vegetarian & Gluten-Free Food Blogger at Pink Troll Kitchen.

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2 Comments on “(Almost) Healthy Potato Soup”

  1. October 14, 2013 at 11:32 am #

    I love creamy soups in winter, and I’m always looking for ways to make it healthy (well, healthier!) The photo looks just delicious.

    • October 14, 2013 at 6:04 pm #

      Me too! The soup was as delicious as the photo 🙂 Hope you like it if you try the recipe!

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