One potato, two…

chunky potato soup

This recipe features a potato soup that is rich in flavor and texture but won’t leave you with a heavy feeling after eating it. You’ll appreciate the fact that you can enjoy a bowl of potato soup that isn’t loaded with fat and calories. Try it. I think you’ll like it (and so will your waistline)!

Chunky Potato Soup

1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
1 cup chopped carrots
1 cup sliced celery
2 cloves garlic, minced
4 cups water or Vegetable Broth
3 large russet potatoes, peeled and cubed (about 5 cups)
1 bay leaf
1 teaspoon salt
1/2 teaspoon thyme
1/8 teaspoon pepper
1/2 cup almond, rice, or soy milk
2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley

Heat olive oil in saucepan over medium heat. Cook onions, carrots, and celery until vegetables are softened. Stir in garlic, and cook for another minute, stirring constantly so garlic doesn’t burn.

Add broth, potatoes, bay leaf, salt, thyme, and pepper. Bring to a boil. Simmer, covered, for 30 minutes or until potatoes are soft. Discard bay leaf. Add half of potato mixture to a food processor or blender, and process until smooth. Return to saucepan. Stir in almond milk, and parsley. Cook until heated through, and serve.

Yield: 6 servings (serving size: about 1 cup)

Comments

  1. This was awesome, and super-easy to make. The only things I changed were that I used red potatoes, with skins-on (because I like them), and I threw in a can of corn (because I love corn in soups). And it turned out great!

  2. Thanks for your comment! I like red potatoes, too, so that sounds like a good substitution, and you can’t go wrong by adding corn in your soup. Great ideas! 🙂

  3. This soup was amazing!!!
    I even made the veggie broth from scratch. I could not believe how great this was

    Thank yiu

  4. Madeline Schreiner says:

    Just made this and it’s super good! Thanks for posting all these delicious recipes online it’s helped me stay strong in my fast because I can still have yummy food!

  5. Does this taste as good just using water instead of vegetable broth?

  6. I made this last night, including the vegetable broth. It was absolutely delicious! It took me about 2 hours total from prep to table, so I think next time I would make a double batch and attempt to freeze it for another day.

  7. The soup was great until I added the almond milk. Now the soup isn’t good. I’m going to try to fix it because I don’t want to waste it. Any advice?

    • What do you mean? What happened when you added the almond milk? The almond milk only adds a little creaminess to the look and texture of the soup. I’m sorry something went wrong!

  8. How well will this do if frozen?

    • I’m not sure if I have frozen this particular recipe. The almond milk might separate a bit when thawed after frozen, but I don’t think the taste would be affected in any way. I’m pretty sure we’ve never had a NEED to freeze it in our house because it always gets devoured! 🙂

      • Ok thank you. I am swapping daniel fast recipes with friends and was going to make this, but it would be frozen until the other families would eat it. Not sure if I should or not? Do you have soup recipes you recommend for freezing?

        • Most of the soup recipes in my book and on my website freeze well. The only exceptions are ones with squash or zucchini (tend to become rubbery) and ones with almond milk.

          • I made the recipe without he almond milk and froze it. Then when I heated it up later, that is when I added the almond mik. Love your recipes!

          • Becky, that’s what I recommend. Glad it worked for you! Thank you for your comment and kind words about the recipes. May God bless you as you press on to know Him in 2014!

  9. I’m on a 14 day Daniel fast today being my 8th day i was running out of options and made this soup it is delicious! Thanks, Kristen!

    • You’re so welcome! It IS a good soup. 🙂 I pray God blesses you in BIG ways on your fast. May you be filled with God’s joy and peace as you hunger for Him!

  10. Just made this recipe two days ago and had my last bowl today. It’s delicious! I’m Doug the Daniel fast for 21 days and my tastebuds were in need of some variety! Potato soup is one of my fav soups anyway so why not? My mom was skeptical because we had made regular potato soup in the past and been disappointed. However, like I said before, this was amazing! I didn’t even have a good processor. Instead of blending it, I still took half of the mixture and simply used a bit more elbow grease and stirred and mashed the potatoes. It still came out exactly like the picture. I will def continue to come back to this recipe even after the 21 days.

    • Thanks so much for your comment! Yes, this recipe is one of the most popular in my book, The Ultimate Guide to the Daniel Fast, and on my website. I’m glad you enjoyed it! May God bless you as you hunger for Him!

  11. I love what I’m reading in regards to the recipe and cannot wait to try it. However, I have food allergies to almonds and soy. I can try the rice milk, but I’m wondering if anyone has ever tried coconut milk with it? If not, I’ll stick to the rice milk.

  12. I’m excited to try this! I saw some ask about freezing, I think this would freeze well if you took out what you planned to freeze prior to adding almond milk and fresh parsley, and just added that after reheating or serving fresh. 🙂

  13. Can I use coconut milk instead of soy or almond? I am allergic to almond and soy.

  14. Made this while on the Daniel fast and it is delish!! I made for a soup swAp, so I froze it for 4 families. Turned out good and I did add soy milk before freezing

  15. Joy Hoekstra says:

    I do not consider myself a good cook, but I made this today because my family is on the Daniel Fast. My 10 year old daughter would not eat it, but my husband and I enjoyed it thoroughly. I did not have parsley, but it was okay without it. I could not seem to get my celery and carrots to soften, but went ahead with the soup. I was very pleased with the taste. Thank you, Kristen!

    • Great job, Joy! You made one of the most popular recipes in my book and on my blog. Good choice! I guess your 10-year-old missed out. (I have a daughter who is 10, so I can relate.) May God continue to bless you and your family as you seek Him!

  16. why peel the potatoes ? Leave the skin on and scrub real well. The skin has nutrients in them .

  17. Hi, I just started the 21 day program with two girlfriends very excited.. I cant wait to make this soup but my question is can I use water or veg. broth instead of milk?? It’s my understanding from my friend that there is no dairy what so ever including soy dairy. Is that right getting confused. By the way I just ordered your book cant wait.. Thank you..

    • Hi, Vicki! I’m glad you and your friends are on board! I think you’ll like this recipe. Yes, you can use water or vegetable broth, which is exactly what is listed in the ingredients. There isn’t any dairy in this recipe; you must have misread. It calls for 1/2 cup of almond, rice, or soy milk. All of these are acceptable on the fast. Thanks for ordering the book. I hope it’s is a blessing to you!

  18. Tonya Gore says:

    Hello. I was wondering if you have any idea how many calories are in this dish?

    • I haven’t calculated it, but it shouldn’t be too much. You can determine the total calories and calories per serving by plugging the ingredients into an online recipe program. I recommend using the one on http://www.myfitnesspal.com. It’s the one I use for my recipes. I didn’t think to add nutrition facts when I first started posting recipes. I wish I had! My newest recipes do contain that information.

  19. Kerstin Bridges says:

    Great recipe! I also used some parsnip and left out the milk. Tasted awesome!!

  20. I just made this recipe tonight and it was…amazing. This is my second time on the Daniel Fast and I have made several of the recipes on this website, including the black bean salad, guacamole, baked oatmeal, date honey and the kale, white bean soup. Thank you for your wonderful recipes and may God continue to bless you as you bless others with your gift!

  21. what do you suggest serving with this to make it a complete meal?

  22. Blessing to you this New Year! I am on the Daniel 21 day fast with my churc, I am on day 10 I was running out of ideas as well, i googled your website and decided to mak the potato soup, I added broccoli, it was so delicious. My husband loved it, we have tried several other of your recipes, Thank you so much for sharing them

  23. My soup turned out great! I stirred in a little fresh chopped spinach during the final heat up. Delicious! So glad you started this website! Thanks so much!

  24. This soup is great! I actually substituted a 1/2 cup of coconut milk and sprinkled a bit paprika on top and it gave it a wonderful sweet flavor! Almost made it a Daniel feast instead of a fast!

  25. I just made this soup for the third time! Very tasty! I am so glad I found this site. It has helped me through my first 21 day fast. Thank You!

    • You’re welcome! So glad you enjoyed it! Also, thank you for your faithfulness to seek the Lord. May He continue to bless you this year as you serve Him!

  26. I just started my fast a week ago and found this site last night & already have four recipes I will be cooking today. I am excited to eat this soup with some yummy corn muffins. As I type I’m making Date Honey.

    Thanks so much!

    • Lakita, I’m so glad you’ve already found several you like. I hope you find many more and are blessed greatly on your fast by the information on this site. 🙂

  27. This turned out far better than I imagined it was so good!

  28. Tonya Mainor says:

    I am looking forward to this fast. My church is going to do a corporate fast next week. I’ve been wanting to do one for some time and in will be trying this recipe

  29. Christina Benoit says:

    Just FYI, if you are sautéing or stir frying anything it’s MUCH better to use a little coconut oil. Olive oil is great for sauces, dressings and dipping bread but it loses all of its molecular structure and health benefits when you put it on heat and use it in that manner. I’ve made some of your recipes and always substitute it for coconut oil. Hope this helps everyone!!!

    • Thank you, Christina, for the comment. I hadn’t discovered coconut oil until after I wrote my book and posted many of these recipes. So, yes, coconut oil is another alternative to olive oil. I will clarify that olive oil is fine to use when sauteeing and some baking. Most sources say you shouldn’t use it to broil or when using extremely high heat.

  30. Thank you for this yummy recipe. I made it last week and have to make it again. Everyone loved it although my ten year old thought it was too buttery. I don’t know what that means but I thought that should be a good thing when its so healthy. Do you think this would work in the crockpot?

    • Too buttery, huh? That’s funny! Sounds like something MY ten-year-old would say! 🙂 I think this recipe would work well in the crockpot, but I wouldn’t add the almond milk until just before serving.

  31. My husband and I finished the Daniel fast in January, during that time our friend had brain surgery because of melanoma tumors, I gave him some of the potato soup (because he started a very similar diet to the Daniel fast to prevent cancer growth) and he loved it! Now, because of the nausea from the chemo, he only wants soup- and this is one of them.
    Thank you so much- your recipes are reaching more than just the Daniel fast followers!

  32. Rebecca M says:

    Thank you for posting this delicious recipe.

  33. I just finished making this soup for my daughter who is just starting her second Daniel fast this year and she loved the soup. I threw in a can of corn and french style green beans and it was absolutely delicious! Thank you for sharing your recipes. God bless.

  34. Great soup…made this for our first day on the Daniel Fast, it was delicious! Very easy to make, this is most certainly a 10!

  35. This soup is absolutely delicious……I followed the recipe to make the vegetable broth….. my husband loved it…. thanks so much.

  36. Made this last night and even my picky 2 and 4 year old ate it!! We dipped Ezekial bread in it and it was just divine. I used 2 c veggie broth and 2 c water, added corn and very finely chopped cauliflower (for nutrition) and it was a hit!!

  37. I am going to make this today…I have all of the ingredients. I’ve just begun the Daniel Fast on Jan. 5th, and made a pot of veggie soup. It’s gone now and instead of making another pot of that, I wanted something else. Found your website and this recipe and I am looking forward to making it. I will come back with a report!

  38. Hi Kristen,

    I made it! It’s delicious and looks pretty too!

    Thank you so much for creating this recipe. It will certainly be in my rotation from now on!

    God bless you!

  39. Hi! I tried this recipe last night using organic white potatoes (instead of russet) and Pacific Organic Vegetable broth. The soup is fantastic! I got curious about the nutritional content today so I entered it into the MyFitnessPal calculator; the resulting nutritional content (all servings) was as follows: calories=815, carbs=148 g, fat=14 g, protein=17 g, sodium=4935 g, sugar=20 g. Divided among 6 servings, it’s a fairly low-calorie (136) and healthy option. The sodium is a bit on the high side, so for those who need to control their sodium intake, use water or low sodium veggie broth (or half water, half broth), and maybe half the salt.

  40. I bought a microwaveable whole wheat brown rice and quinoa but is has the following listed in the ingredents which am not sure about. Is tapioca starch, sunflower oil or soy lecithin as a food ingredient allowed

  41. This soup was a dinner saver! It was so delicious and just to change it up a bit I added corn and broccoli! Love, love, love this recipe! I will probably make it even after the Daniel Fast! Thank you for sharing!

  42. Can this be made with regular milk?

  43. Can I use coconut milk instead of almond or soy?

  44. 01/05/2016
    I made it today…Delicious but I shouldah double the receipe…smiles…I will put a can of corn in it..hmmm

    • Yes, it’s a good one! I did the same thing the other night. Made a batch of this soup, but it didn’t last long at my house either! 🙂 I’m glad you liked it.

  45. I tried this recipe today and it was delicious! Loved how easy it was to make, thanks for sharing this recipe!

  46. We added fresh chopped spinach to ours and turned out wonderful!

  47. This is my very favorite receipe out of them all! When I first found this recipe, my family ate on it for a couple of days. I like it better than the original one we use! Thanks for sharing.

  48. Tiffany Castille says:

    Love this recipe. So good

  49. Alauna Boyd says:

    Just made this! So so so delicious! First time making soup from scratch also. But this was so good, had to stop myself from eating too much of it! Thank you for being a blessing to us all!

  50. Erika Garza says:

    Absolutely delicious! I put 1/2 of salt & added sausage chicken for my hubby who is not fasting. He called it a “home run!” E;)

  51. Alia Abdullah says:

    I made this soup for my family. It was great. I didn’t use the thyme or parsley but I added sautéed okra, sweet corn, and broccoli.

    • Hi, Alia! I’m so glad you enjoyed it. This soup is one of my favorites! 🙂 I like your substitutions. Great idea! May God bless you abundantly as you seek Him!

  52. Tiffany Castille says:

    I made this last year for the first time for the fast. It’s cold outside and I’m making it. I put my potatoes etc. in the crock pot and it taste just great.