When it comes to hearty, soul-soothing comfort food, few dishes can rival the creamy delight of Potato Soup. This classic favorite has a reputation for being rich, creamy, and oh-so-indulgent. However, I’m here to introduce you to a healthier version of this beloved dish, one that doesn’t skimp on flavor but cuts down on the guilt.
I absolutely ADORE potato soup, don’t you? But let’s be real, it’s not easy on the waistline, especially when the base starts off with bacon. Not to mention the heavy cream, butter, and excess sodium.
But fear not, because we’ve discovered a healthier version of this classic comfort dish that will satisfy your cravings without the guilt, and it doesn’t start with bacon.
What are the Best potatoes to use for potato soup?
The best potatoes for making creamy potato soup are typically starchy varieties like Russet potatoes or Yukon Gold potatoes. These potatoes have a high starch content, which helps create a velvety and creamy texture when cooked. They break down more easily, contributing to the soup’s thickness and smoothness.
How we Lightened Up Potato Soup
A Lighter Creamy Base:
- One of the key differences in our healthier potato soup recipe is the reduction in butter and cream. Instead of drowning the potatoes in a sea of heavy cream, we opt for a modest amount of butter and introduce cream cheese and half-and-half to achieve that luscious, creamy texture. This approach significantly cuts down on saturated fats while still delivering the richness you crave.
Potatoes as the Star:
- We believe in letting the main ingredient shine, and in this case, it’s the potatoes. With a generous five cups of diced potatoes, this soup remains true to its essence. The potatoes provide the heartiness and creamy consistency that makes potato soup so comforting.
how to make creamy potato soup:
- Simmer diced potatoes in a chicken stock mixture until fork tender.
- In another pot, sauté the onions in butter, then add garlic.
- Create a roux with flour and some chicken stock.
- Blend the potatoes to your desired consistency.
- Stir in half-and-half and cream cheese and warm through.
TO PUREE OR TO NOT PUREE … that’s the dilemna
When it comes to crafting the perfect potato soup, the age-old question arises: To puree or not to puree? It’s a culinary conundrum that we all face from time to time. Sometimes, you want those bite-sized potato chunks swimming in a slightly thinner broth. On other occasions, a heartier, thicker potato soup and then there’s the completely creamy version.
The truth is, there’s no one-size-fits-all answer to this potato soup puzzle. The amount of pureeing you choose to undertake (or not) is entirely a matter of personal preference.
It’s your soup, and you’re the artist behind the ladle, so you get to decide how smooth or chunky your culinary masterpiece will be. So, whether you’re in the mood for a rustic texture or a velvety smooth finish, go ahead and make your potato soup just the way you like it. It’s all about savoring your own delicious creation!
So, the next time you yearn for a heartwarming bowl of potato soup, remember that there’s a healthier option that doesn’t compromise on taste. It’s a testament to the fact that you can enjoy comfort food without overindulging. Give our recipe a try and savor the goodness of creamy potato soup, guilt-free!
More of Our Favorite Soup Recipes:
CREAMY POTATO SOUP RECIPE
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- 3 Cups Chicken Broth
- 1 Cup Water
- 2 teaspoons Chicken Soup Base
- 5 Large Potatoes, peeled and diced into small bite sized pcs (should come to 5 cups)
- 1 Cup Onion, diced
- 1 teaspoon Minced Garlic
- 3 Tablespoons Butter
- 2 Tablespoons Flour
- 4 Ounces Cream Cheese
- ½ Cup Half and Half
- 1 teaspoon Sea Salt
- ½ teaspoon Black Pepper
- 2 teaspoons Chives
- In a medium sized pot, add the chicken stock, water, chicken base and bring to a boil. Lower the heat to a simmer and add the potatoes. Cook until the potatoes are tender and can be pierced with a fork (10 min)
- Meanwhile, in another pot, add the butter over low/med heat. Once it has melted, add the onions and cook until soft and translucent stirring often (approx. 5 min). Season with salt and pepper. Add a teaspoon of oil if the onions get too dry. Add the garlic and cook another minute.
- Sprinkle the flour over the butter and cook for 2 minutes.
- Scoop out 3 cups of chicken stock and add into the butter/flour mixture (in 1 cup increments) whisking until combined. Add ¾ of the potatoes to the pot.
- Using an immersion blender, blend the soup until smooth. Add the remaining potatoes, half and half and cream cheese, stirring until it has all melted and blended.
- Garnish with chives, shredded cheese or fresh chives if desired.
- Prep Time: 15-20 min
- Cook Time: 20-25 min
- Category: Soups
- Serving Size: 4-6 servings
- Calories: 393-559
- Sodium: var
- Fat: 15-23 gr
- Saturated Fat: 9.5-14.3 gr
- Carbohydrates: 53 – 80 gr
- Fiber: 7.9-11.9 gr
- Protein: 7.8-11.7 gr
- Cholesterol: 44-65 mg