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
- 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
- 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.
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.
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