Healthy Baked Potato soup
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Healthy Baked Potato Soup

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I love a combination of russet and red potatoes. I cube them and always leave the skin on for added color, texture, and taste. Leaving the skin on keeps the nutrient count up, too. Russet potatoes are starchy and that helps the soup thicken. Baby potatoes are an option, as are yellow potatoes. Cut the potatoes evenly if you can, to ensure the same consistency in every bite.

This Healthy Potato Soup is easily changed to suit a vegan diet. Simply do the following:

Leave the bacon out of the recipe entirely; when cooking the shallots and green onions, cook them in olive oil instead
The recipe calls for chicken broth, which can be replaced by vegetable broth
The plain Greek yogurt can be swapped out for a plant-based yogurt
The cheddar cheese can be replaced by a vegan cheese

Keep leftover soup in an airtight container in the fridge for up to 4 days. The soup can be reheated in the microwave, stirring every now and then to distribute the heat evenly. Heating the leftover Healthy Potato Soup on the stove is another option. Again, stir until heated through to make sure it does not scorch on the bottom of the pan.

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You can freeze Healthy Potato Soup, but the texture will change and won’t be quite as creamy. As long as you know to expect that the soup will be grainier and may separate, you’re good to go. Soups made with non-dairy milk like coconut milk, do fare a bit better when frozen but still aren’t as good as fresh or refrigerated soup.

This recipe is super good-for-you without sacrificing any of the creamy, savory taste. It’s a yummy, clean-eating soup at its best!

The cream (used for thickening) is replaced by chickpea flour, plain Greek yogurt, and almond milk
Regular flour is swapped out for chickpea flour
The soup is creamy by using almond milk and chicken broth instead of heavy cream
Regular bacon is always replaced with a nitrate- and nitirite-free brand (My fave is Pedersen’s)
Plain Greek yogurt replaces milk and sour cream

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2 medium russet potatoes, cubed with skin
2 medium red potatoes, cubed with skin
7 strips nitrite- and nitrate-free bacon diced
1 shallot finely chopped
3 garlic cloves minced
4 green onions chopped, plus more for garnish
3 tbsp chickpea flour
1 tsp sea salt
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp ground black pepper
2 1/2 cups unsweetened almond milk
2 1/2 cups low sodium chicken broth
3/4 cup full fat plain Greek yogurt
1/2 cup cheddar cheese grated
optional toppings dollop greek yogurt, sliced green onions, grated cheddar cheese, bacon crumbles

Wash the potatoes, place all in a large, unzipped plastic bag along with 1-2 tbsp. water and lay in the microwave (so the top of the bag is not spilling the water out into the microwave, but is mostly closed). Microwave on high for 8-12 minutes, or until the potatoes are tender when you gently squeeze them (using a dish towel so as not to burn your hands). Carefully remove from microwave and then the plastic bag. Be very careful for the steam. Once cool enough to touch, dice into cubes and then set aside.
Heat a large pot over medium-high heat. Add and cook diced bacon until crisp, but not burnt. Remove bacon.
Drain all but about 1 tbsp. of the bacon drippings from the pot. Add the shallot and cook for 2 minutes. Add garlic and green onions and cook 2 more minutes.
Add the bacon, salt, basil, oregano, thyme, pepper.
Whisk together the unsweetened almond milk and chickpea flour.

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Stir in the almond milk and chickpea flour mixture, chicken stock and heat through until thickened.

Add the plain Greek yogurt and cheddar cheese and stir to dissolve. Add the cubed potatoes and heat through.

Season to taste.
Garnish with optional toppings (grated cheddar cheese, bacon crumbles, dollop of plain Greek yogurt, or sliced green onions).

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