healthy potato soup

The best easy, creamy Instant Pot Potato Soup. Rich and satisfying, this cheesy, healthy soup uses cauliflower to make it creamy, without heavy cream!

Instant Pot Potato Soup

unsalted butter

onion

garlic (minced (about 2 teaspoons))

water

chicken bouillon

½ pounds Yukon gold potatoes

cauliflower

spicy brown mustard

thyme

black pepper

cheddar cheese (plus additional for serving)

Parmesan cheese

chives (for serving)

Croutons (baguette, additional cheese, additional Greek yogurt (optional,

Saute

Turn the Instant Pot to sauté. Add the butter and let melt, then add the onion. Cook until the onion softens and turns translucent, about 5 minutes. Add the garlic and cook 30 additional seconds, just until fragrant.

Simmer

Add the water to the Instant Pot. Let come to a simmer (this will take several minutes), then whisk in the bouillon. Continue to stir until it is smoothly dissolved.

Cook

Add the potatoes, cauliflower, mustard, thyme, and pepper. Cover and seal the Instant Pot. Cook on manual (high) pressure for 10 minutes. When the cooking time is up, immediately vent to release any remaining pressure.

Puree

Carefully open the lid. With an immersion blender, purée the soup until smooth, or puree the soup in batches in a regular blender (be careful not to fill the blender more than halfway. Hot soup will splatter). Return any soup you pureed in the blender to the pot. Let the soup cool a few minutes, then stir in the Greek yogurt, cheddar, and Parmesan.

Serve

Taste and adjust the seasoning as you like. Serve hot, topped with chives, additional cheese, and a dollop of Greek yogurt as desired.

https://content.jwplatform.com/videos/iA0JARNQ.mp4

Crockpot Potato Soup is an easy way to make Healthy Potato Soup for winter meals. This Loaded Potato Soup recipe is one of our favorites! Just because this is a healthy version doesn&#x27;t mean it&#x27;s any less flavorful than your favorite Potato Cheese Soup. Slow Cooker Potato Soup for the win!

Crockpot Potato Soup - Healthy Potato Soup

potatoes

chicken broth

salt

red pepper flakes

carrots

sweet yellow onion (diced)

garlic (peeled and minced)

olive oil

half-and-half

cheddar

chives (chopped)

sour cream

turkey bacon (cooked and crumbled)

green onions (thinly sliced)

Spray the inside of slow cooker with cooking spray and set the temperature to HIGH.

Pour diced potatoes, chicken stock, salt, pepper and red pepper into the slow cooker.

Saute sliced carrots in 2-3 tablespoons olive oil 3 minutes.

Add diced onion to the carrots and cook on medium-high until onion is translucent.

Add minced garlic and saute 30 seconds more.

Add sauted carrots, onion and garlic to the potato broth mixture.

Cook on HIGH for 2-3 hours or until potatoes have softened.

Using a potato masher, mash part of the cooked vegetables while they are still in the slow cooker. Only mash down on the vegetables 3-4 times.

Add herbs, half-and-half, cheese and chives. Mix well.

Once cheese has melted, ladle soup into bowls and garnish with sour cream, turkey bacon, extra cheese and chives (or green onions).

Enjoy!

https://embed.mediavine.com/videos/ogswwiqefd029nwlkzqk

Crockpot Potato Soup is a Healthy Potato Soup we simply love. This Recipe for Potato Soup makes things easy by using a slow cooker! Set it and forget it…until it’s time to eat. Just because this is a healthy version doesn’t mean it’s any less flavorful than your favorite Potato Cheese Soup. Crockpot Loaded Potato Soup for the win!

Crockpot Potato Soup Recipe

This delicious healthy recipe for Potato Leek Soup is deceiving flavorful! A nourishing, soul-satisfying meal made with the humblest of ingredients. Serve with optional Leek oil and Crusty Bread.

Potato Leek Soup

3-4 large leeks, (4-5 cups sliced)

olive oil (or sub butter

garlic, rough chopped

fresh thyme (or 1 tsp dry thyme)

veggie broth or chicken stock

teaspoons salt,

cracked pepper

chives

Slice leeks into ¼-inch thick slices. Rinse under running water to remove dirt and sediment. Drain. ( The water will help soften the leeks as well.)

Heat oil in a heavy-bottom pot or dutch oven, over medium-low heat. Add rinsed leeks and garlic and thyme, sauté until tender, golden and fragrant, 8-10 minutes.

Add potatoes, stock, salt, and pepper. Bring to a boil, cover, turn heat to low and simmer, covered,  for 15-20 minutes, until potatoes are fork-tender.

Blend the soup

 When the potatoes are very tender, use an immersion blender and blend the soup until relatively smooth. TIP: Over blending may cause the soup to have a gummy texture.  Alternatively, blend in batches in a regular blender (remember, you don&#8217;t want to fill up a blender with hot liquid, or you will have a soup explosion- so blend in small batches, less than half full,  holding the lid down firmly covered with a kitchen towel. ) 

Return the blended soup to the pot, and whisk in the sour cream. Taste and adjust salt and pepper. Gently warm over low heat.

To serve, divide among bowls, drizzle with the leek oil, sprinkle with fresh chives or scallions.

My partner claims to hate leeks, so I told him was just potato soup and he said it was one of the best soups ever. I also really enjoyed it! I used rosemary instead of thyme but otherwise followed the recipe exactly, and it came out great!

I just made this and couldn't wait to have a cup. It's delicious and I'm sure will be even better tomorrow. I did not make any changes, and could have used more potatoes (only what I had)! The leek oil still needs straining, but I think that will be great too! Thank you!

Wonderful! What a perfect comforting soup for a cold rainy day (or really any day!). My husband couldn't stop commenting on how good it was. I made the leek oil and it made it so fancy! I served it with your Whole Roast Chicken and some toasted ciabatta. Completely delicious and impressive!

Made this tonight. After a day at work wanted a quick and easy supper and this was delicious.

Have made this several times and it's one of the best versions of potato leek soup I've ever made. Now my 'go to'. Gets rave reviews every time and its quick &amp; easy.

This was easy and delicious. Also made the leek oil. We enjoyed it and probably would’ve been even better had I been able to let it sit overnight before straining.

Delicious! I used my homemade chicken stock, and didn’t blend it up. I like the chunkiness of a soup. I used fresh thyme from my garden, and that was certainly an additional key to the deliciousness. I will make this again. So yummy!

Very delicious- can't decide if I prefer it blended or unblended. I have added a can of rinsed cannellini beans for extra protein.

This soup is something special and is elevated by the must have leek oil. Leek oil is one of my favorite discoveries. It is so bright and vibrant. So so good!

This soup is incredibly delicious and the leek oil takes it to a whole new level.  What a fun new thing for me to make!!

I've always wanted to try a potato leek soup and I'm happy that I did. I used dairy free cream as a substitute for my MiL (lactose intolerance) 

My family loved it. I'll definitely make this again with the leek oil.

Outstanding! Used our garden potatoes, too many, so had to add some 1% milk, threw in some fresh parsley, butter and sour cream for the heck of it. (My folks don't care for thyme)....Best soup, ever! Will put some leftover kale in my daughter's as she loves kale!

https://content.jwplatform.com/videos/fNsFLvGl.mp4

An EASY recipe for Potato Leek Soup that is deceiving flavorful! A nourishing, soul-satisfying meal made with the humblest of ingredients. With a video!

Top 3 healthy potato soup recipes from across the web

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Top 3 healthy potato soup recipes from across the web

The most viewed healthy potato soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Instant Pot Potato Soup

Crockpot Potato Soup - Healthy Pota...

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The most viewed healthy potato soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine