Did you know potatoes are a great source of Vitamin C and contain more potassium than a banana? The French Fry has given potatoes such a bad rep, but when prepared and cooked in a healthy manner, potatoes offer great nutritional value. Naturally gluten-free and a source of good carbs, they’re also a great substitution for bread and grain based dishes; helping boost energy! No wonder they make such an amazing comfort food!
One of my favourite ways to use organic potatoes is in a creamy potato soup. I first tried making this soup about two years ago and since then have perfected it to a tee. Its rich and creamy texture make it the perfect warm winter dish and, if you enjoy potatoes like I do, you’ll definitely be adding this recipe to your go-to soup list.
Creamy Potato Soup
Ingredients
- 6 extra large organic potatoes
- 1 tbsp virgin olive oil
- 1 medium white onion chopped
- 3 cups no sodium vegetables or chicken broth
- 2 cups water may need less or more, see directions
- 4 tbsp full fat coconut cream cream that forms at the top of a full fat coconut milk can when refrigerated overnight
- 1/2 cup chopped Italian parsley
- 1-2 tsp organic garlic powder based on preference
- 2 tsp sea salt or more if you prefer
- ½ tsp organic ground pepper or more if you prefer
- Optional: ½ tsp ground ginger
Instructions
- Peel, wash and cube potatoes.
- Boil potatoes in medium pot for 8 minutes, then drain the water.
- Put pot with potatoes back on medium-high heat and add in olive oil and onions. Stir until onions start to golden slightly (1 minute).
- Add in broth and enough water to cover all potatoes. Bring to a boil.
- Add in remaining ingredients. Let simmer on medium for 5 more minutes.
Notes
Have you made potato soup before? What are some of your favourite ways to prepare it? Share with me in the comment section or on social media.
Helping you put wellness 1st,
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