Potato soups are traditionally very creamy and high in fat. This easy recipe, however, maintains a creamy consistency but keeps the fat low. The addition of Swiss chard adds a nice salty flavor.
Potato Soup
- Total Time: 1 hour
- Yield: 6 (makes about 8 cups) 1x
Ingredients
Scale
- 1 medium yellow or white onion, chopped (about 2 cups)
- 5 cups water
- 2 pounds white potatoes, peeled and cut into ¾-inch chunks (about 6 cups)
- 2 teaspoons dried basil
- 1½ teaspoons granulated garlic
- 1 teaspoon dried dill
- 1 teaspoon ground coriander
- ½ cup unsweetened nondairy milk (at room temperature)
- 3 cups chopped Swiss chard (or other greens)
Instructions
- Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onion and cook while stirring for 3 to 5 minutes, adding a little water, as needed.
- Add the water, potatoes, basil, granulated garlic, dill, and coriander, and bring to a boil, uncovered. Reduce the heat to medium, and cook uncovered for 20 to 25 minutes, or until the potatoes are very tender.
- Turn the heat to low. Add the nondairy milk and blend the soup to your desired consistency with an immersion blender. (If you don't have an immersion blender, carefully ladle all or a portion of the soup into a blender, and blend to your desired consistency before returning it to the pot. Or you can use a handheld potato masher right in the pot.)
- Stir in the greens, and simmer 5 to 10 minutes more, or until they have wilted.
Notes
Leeks are also delicious in this soup. Substitute 1 large leek (white and light green parts, thinly sliced and rinsed) for the onion.
- Prep Time: 20 mins
- Cook Time: 40 mins
Nutrition
- Serving Size: ⅙ recipe (1.3 cups)
- Calories: 141
- Sugar: 4.4g
- Sodium: 75mg
- Fat: 0.7g
- Saturated Fat: 0.1g
- Carbohydrates: 30.7g
- Fiber: 5.4g
- Protein: 4.4g
- Cholesterol: 0
I often see leek recipes like this one that discard the green portion of the leeks. Since dark green is associated with good nutrition I propose to change this.
Skip the kale. Substitute to diced leak greens that have been cooked in a pressure cooker until tender - try 3 minutes with natural release for starters and adjust time as necessary. I predict you'll never throw away another leak green again.
I use the dark green part for my homemade veggie stock, so it never gets wasted.
Great tip, I will try that -- thank you!
I skipped the kale and used all the leek as well as some extra spinach I had on hand and an old apple. I skipped the part with the milk. In the end, I thought it was pretty bland so I added some salted herbs, tahini and nutritionnal yeast and it was great! 🙂
what milk can i use instead of soy- i have an allergy to soy
thanks
Hi Marisa, and type will work; generally, I don't use vanilla flavored for savory dishes, though. 🙂
Thanks for this recipe!
I have made many different versions of potato-kale soup, but this is the best.
I'm going to make this for a friend. A few questions.
1. I'm going to make it the day before and refrigerate.
2. Can this be frozen, or is it best to refrigerate and use within a few days?
3. Do you ever use cauliflower as a cream base instead of potatoes for this or any other soups?
Thanks!
Hi Mara, I think a day before is fine; I would not freeze it; I have never use cauliflower as a base but have heard of it being done. 🙂