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close up of a bowl of potato soup topped with green onions and parsley next to two pieces of toasted bread.
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4.92 from 57 votes

Healthy Potato Soup

This healthier version of classic potato soup is made with fresh veggies and flavorful Mediterranean spices. It's a quick and easy recipe that comes together in just one pot. Creamy and nutritious pure comfort in a bowl!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Entree, Soup
Cuisine: American/Mediterranean
Servings: 6
Author: Suzy Karadsheh

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 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
  • Kosher salt
  • black pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 4 cups vegetable broth
  • 1 cup milk or unsweetened, unflavored plant-based milk
  • 1/2 cup chopped fresh parsley
  • 1 to 2 green onions, trimmed and chopped (both white and green parts)

Instructions

  • Heat oil and sautée vegetables: In a large cooking pot set over medium-high heat, add extra virgin olive oil. Add the onions, carrots, celery, garlic, and potatoes. Season with kosher salt, black pepper, cumin, paprika, and turmeric. Cook the vegetables, tossing occasionally, for about 5 to 7 minutes until softened a bit.
  • Add the broth and simmer: Add the broth and bring to a boil for about 5 minutes, then lower the heat and cover the pot partway. Allow the soup to simmer for about 20 to 30 minutes or until the potatoes are cooked through and very tender.
  • Add the milk and adjust seasoning: Remove the pot from the heat, and stir in the milk. Taste and adjust for seasoning.
  • Use an immersion blender: Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup 1/3 at a time to a countertop blender until all the soup is smooth.
  • Serve: Transfer to serving bowls and garnish with a drizzle of olive oil, parsley, and chopped onions.

Notes

  • To make this soup vegan, substitute with your favorite unsweetened, unflavored plant-based milk. 
  • This potato soup will keep in the fridge for up to 4 days. To store, allow the soup to cool, then transfer to a glass container with a tight lid. Refrigerate.
  • If you prefer your soup with a little texture, don’t puree it at all or only puree part of it.
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.

Nutrition

Calories: 178.4kcal | Carbohydrates: 27.5g | Protein: 4.3g | Fat: 6.3g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.8g | Cholesterol: 4.9mg | Sodium: 661.8mg | Potassium: 650.3mg | Fiber: 3.5g | Sugar: 5.6g | Vitamin A: 2634.2IU | Vitamin C: 31.7mg | Calcium: 85.6mg | Iron: 1.6mg

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