Description
A healthy and comforting potato soup made with fresh vegetables, aromatic Mediterranean spices, and blended to a creamy smooth texture. This easy, one-pot recipe is perfect for a nutritious meal and features a dairy or plant-based milk option for added creaminess.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium yellow onion, chopped
- 1 carrot, peeled and chopped
- 2 celery sticks, peeled and chopped
- 2 large garlic cloves, minced
- 1 1/2 pounds yellow gold potatoes, peeled and cubed into ½-inch cubes
- 1 to 2 green onions, trimmed and chopped (both white and green parts)
- 1/2 cup chopped fresh parsley
Spices and Seasonings
- Kosher salt, to taste
- Black pepper, to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
Liquids
- 2 tablespoons extra virgin olive oil
- 4 cups vegetable broth
- 1 cup milk (or unsweetened, unflavored plant-based milk)
Instructions
- Heat oil and sautée vegetables: In a large cooking pot set over medium-high heat, add extra virgin olive oil. Add the chopped onions, carrots, celery, garlic, and potatoes. Season with kosher salt, black pepper, ground cumin, paprika, and turmeric. Cook the vegetables, tossing occasionally, for about 5 to 7 minutes until they soften slightly.
- Add the broth and simmer: Pour in the vegetable broth and bring the mixture to a boil. Let it boil for about 5 minutes, then reduce the heat to low and partially cover the pot. Allow the soup to simmer gently for 20 to 30 minutes, or until the potatoes are fully cooked and very tender.
- Add the milk and adjust seasoning: Remove the pot from heat and stir in the milk or plant-based milk. Taste the soup and adjust the seasoning with more salt or pepper if needed.
- Use an immersion blender: Carefully blend the soup directly in the pot using an immersion blender until it reaches a smooth and creamy consistency. Alternatively, transfer the soup in thirds to a countertop blender and blend until smooth.
- Serve: Ladle the blended soup into serving bowls and garnish with a drizzle of olive oil, chopped fresh parsley, and chopped green onions for added flavor and freshness.
Notes
- This version of potato soup is healthier than traditional recipes, using fresh vegetables and Mediterranean spices for flavor without heavy cream or butter.
- The soup cooks in one pot, making it quick and easy to prepare with minimal cleanup.
- You can substitute plant-based milk to make the soup dairy-free.
- The soup blends smoothly for a creamy texture without adding flour or cream.
- Adjust the spices to your preference to make it milder or more robust.
Nutrition
- Serving Size: 1 serving
- Calories: 178.4 kcal
- Sugar: 5.6 g
- Sodium: 661.8 mg
- Fat: 6.3 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4.4 g
- Trans Fat: 0 g
- Carbohydrates: 27.5 g
- Fiber: 3.5 g
- Protein: 4.3 g
- Cholesterol: 4.9 mg
