This healthy loaded potato soup recipe is just 252 calories for 2 cups!All of the toppings are optional. But if you added 2 tablespoons cheese, 1 crumbled slice of bacon, 1 tablespoon chives, 1 tablespoon green onions, and 1 tablespoon Greek Yogurt (it tastes just like sour cream) the calories would still just 435 calories for 2 cups and all the toppings!Special Tip: You can easily make this recipe vegetarian by using vegetable broth, and gluten free with gluten free flour. You can find more modifications in the sections above.
2 ½lbsgold potatoes peeled and diced into 1 inch pieces
4cupsbrothvegetable or chicken
1 ½cupunsweetened almond milk
1teaspoonsalt
1teaspoonpepper
½teaspoonchili powder
Optional Toppings:
Cooked and crumbled bacon
Shredded cheddar cheese
Chopped chives
Sliced green onions
Sour cream or greek yogurt
Instructions
Stovetop Directions:
To a large pot add the butter and chopped onion and cook over medium heat for 5 minutes, until onions are soft.
Add garlic and cook 1 minute, until fragrant.
Sprinkle the flour over the onions and stir together. Cook for 3 minutes until slightly browned.
To the pot, add the diced potatoes, broth, milk, salt, pepper, and chili powder.
Bring to a boil and cook 10-15 minutes, until potatoes are tender when pierced with a fork.
Reduce heat to simmer and carefully (it's very hot) scoop 1/2 of the soup out of the pot, and add to a blender.
Vent, and puree the removed soup until smooth, then return the pureed soup to the pot and mix well.
Simmer for an additional 10-15 minutes, then serve hot with your favorite toppings.
Slow Cooker Directions:
To a slow cooker, combine the onion, garlic, potatoes, broth, salt, pepper and chili powder.
Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours.
About 30 minutes before serving, add the butter and flour to a medium sauce pot over medium heart. Stir together until you have a paste (this is a roux).
Slowly whisk in the almond milk, being sure to whisk out any lumps.
Cook for 15 minutes until thickened. Then add to a blender, along with 1/2 of the soup (be careful, it will be hot).
Vent, and puree the removed soup until smooth, then return the pureed soup to the slow cooker and mix well.
Simmer for an additional 10-15 minutes, then serve hot with your favorite toppings.
Instant Pot Directions:
Preheat the instant pot to sauté medium heat.
Add the butter and chopped onion and sauté for 5 minutes, until onions are soft.
Add garlic and cook 1 minute, until fragrant.
Sprinkle the flour over the onions and stir together. Cook for 3 minutes until slightly browned. Turn off the Instant pot.
Add 1 cup of the broth and scrape the bottom of the pot very well to removed any browned bits (this will help avoid the "Burn" reading).
Add the remaining broth, diced potatoes, milk, salt, pepper, and chili powder. Do not mix.
Cover and cook on high pressure for 10 minutes. Then do a natural release for 10 minutes before manually releasing the remaining pressure.
Carefully (it's very hot) scoop 1/2 of the soup out of the instant pot, and add to a blender.
Vent, and puree the removed soup until smooth, then return the pureed soup to the instant pot and mix well.
Sauté on low for an additional 10-15 minutes, then serve hot with your favorite toppings.