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)