Creamy Potato Soup – A gluten free delight!
I figured it’s about fall here and I needed to gift you a soup recipe… who agrees?
Alrighty, it’s settled then!
I’m keeping it short and sweet today.
Short: You need to make this Creamy Potato Soup.
Sweet: I appreciate you, you are sweet. Sweet people eat soup, enough said!
- It’s filled with fiber from my stealth health move of adding a ton of veggies!
- Hearty, meaning it will fill you up!
- Delicious, we like to eat food that tastes good, right?
- Fairly easy and freezes well… meals for days! #winning
Alright, have I convinced you?
I hope so!
And, if you like bacon, it’s only complete with a nice sprinkle of extra crispy bacon… enjoy!
- 3 cups water
- 32 oz peeled Russet potatoes chopped into 1/4" pieces
- 2 tablespoons olive oil
- 1/2 cup chopped white onion
- 2 cloves garlic minced
- 1 cup chopped celery
- 1 1/2 cups low sodium vegetable broth
- 2 cups chopped carrots
- 1 cup half and half skim if looking for lower calorie
- 1 teaspoon black pepper
- 1/4 teaspoon kosher salt more to taste
- 3 strips nitrate free turkey bacon cooked and chopped
In a large pot with a lid, boil water and add potatoes. Cook for about 25 to 30 minutes, or until fork tender.
Drain water and set potatoes aside.
To the bottom of the pot, add oil and saute onions for 2 to 3 minutes over medium heat. Add in garlic and celery, stir for a minute.
Add in the vegetable broth and chopped carrots. Stir and cover over medium heat for 5 minutes. Add in the cooked potatoes, half and half and seasonings. Stir again and let sit over medium heat for an additional 10 minutes.
Remove lid and using an immersion blender puree soup to desired consistency. Contents will be hot! Be careful not to burn yourself.
Serve immediately and garnish with chopped bacon.
Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.