Healthy Version of Potato Soup! Sooooo Yummy!!


While participating in the Daniel Fast this past January, I came across a wonderful and pretty healthy potato soup recipe. I made this again last night for dinner and decided I’d pass it along for you to enjoy!

Here is what you need:

1 TB of extra-virgin olive oil

1/2 cup of chopped onions

1 cup of chopped carrots

1 cup of chopped celery

2 cloves garlic, minced

4 cups of Vegetable Broth

3 Large Russet potatoes, peeled and cubed (about 5 cups)

1 bay leaf

1 tsp salt

1/2 tsp thyme

1/8 tsp pepper

1/2 cup almond, rice, or soy milk (I use yummy)

2 TB chopped fresh parsley or 1 tsp dried parsley

How to Make It:

Heat olive oil in saucepan over medium heat. Cook onions, carrots, and celery until vegetables are softened (I do about 5 min.). Stir in garlic, and cook for another minute, stirring constantly so garlic doesn’t burn.

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

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

Recipes like this are good to add to your staple list. It’s so easy and healthy. Great for the upcoming Fall weather. I serve this with some home-made bread on the side for dipping.

Happy Cooking!

Coming up on Friday: Fake Boobs and a Metal Leg


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