Who says potato soup has to be full of meat?
Most potato recipes I’ve seen seem to rely on meat as a seasoning. Instead of ham, fatback, or bacon, this soup gets its earthiness from sauteed mushrooms and a protein and iron boost from lots of kale!
Between getting ready for this baby and keeping up with my freelance assignments, things have been a little on the hectic side around here! One of my goals for the first part of the year is to work on quick, healthy meals that I can make, because I don’t anticipate this level of busy changing after our little one gets here. This hearty potato soup recipe might just become a new staple around here!
Another change you might start seeing in my cooking is less salt and sugar. I’ve noticed that both seem to do me wrong now that I’m in my third trimester, so I’m trying to cook with less of the white powder and find other ways to make things delicious. I’m sure I’ll still whip up the occasional batch of cookies, but I’m also going to be looking for healthier ways to satisfy my cravings for sweet and salty food.
This soup uses low sodium vegetable broth. I never used to worry about salt, because of my running schedule. I was losing so much salt sweating through my runs that it wasn’t something that I even thought about, but now that I’m in my third trimester my workouts have gotten a lot lower-impact and a lot less sweaty. If you’re not watching your salt, don’t sweat trying to choose a low-sodium broth! This recipe will be just as tasty with regular veggie broth. You might just end up using a little less lemon juice at the end.
Potato soup is total comfort food to me, and of course I love any chance to use my immersion blender! If you don’t have an immersion blender, I highly recommend investing in one. Your soup- and sauce-making will never be the same! You don’t need an immersion blender to make this soup, though. You can just as easily transfer the soup to a regular blender, puree it in batches, and then transfer it back to the pot. The immersion blender makes pureeing soups faster, but it’s not a requirement.
Yield: 3-4 servings
- 2 cups diced potato – something with a thin skin like red potatoes works best
- 2 cupsÂ low-sodium veggie broth
- 2 tablespoons olive oil
- 2 cloves of garlic, minced
- 8 ounces of baby Bella mushrooms, sliced
- 4 packed cups kale, chopped
- 1/4 cup fresh parsley, chopped, plus extra for garnish
- lemon juice, to taste
- pepper, to taste
- up to 1 cup soy or almond milk
- Put potatoes and broth into a soup pot or Dutch oven. Bring to a boil, then reduce heat and simmer.
- Meanwhile, heat the oil in a frying pan on medium high. Add the garlic, mushrooms, kale, and parsley, and cook until the mushrooms are softened and the kale turns bright green and wilts a bit.
- When the potato chunks are fork-tender, use your immersion blender or upright blender to blend up the potatoes. You can go totally smooth, or leave some potato chunks like I did if you like pieces of potato in your soup.
- Add the veggies to the pot and cook a few minutes more, until everything is heated through, thinning the broth with a little soy or almond milk, if it gets too thick. I used about 1/2 cup, but you may need more or less, depending on how much you blended the potatoes and how much liquid those mushrooms released when you were frying them.
- Finish with fresh lemon juice and pepper and top off each bowl with a little fresh parsley just before serving.