Creamy Loaded Potato Soup
A well-made creamy potato soup is always delicious, just not very healthy - until now that is! This Creamy Loaded Potato Soup uses vegetables a few key ingredient substitutions to make the premiere healthy and creamy potato soup recipe.
Ingredients
- 1/2 pound leeks
- 1/2 pound potatoes
- 1/2 pound carrots
- 1/2 pound onions
- 1 ounce butter substitute
- 1 tablespoon parsley, chopped
- 2 pints reduced sodium chicken stock, or water
- Salt and black pepper
Instructions
- Trim the leeks and wash thoroughly.
- Thoroughly clean the rest of the vegetables and cut into 1-inch chunks.
- Melt the butter substitute in a large saucepan or wok until it is hot but not yet brown. Then, add the cut vegetables and stir fry over a fairly high heat until everything is sizzling and golden. Add the salt and pepper (this gives a much more intense flavor than adding seasoning after the liquid).
- Then, add the chicken stock or water. Simmer gently for 15 to 20 minutes.
- When the vegetables are soft, mash gently with a fork or process quickly in a food processer or blender until all lumps have gone, but the vegetables still have a little texture. If necessary, reheat gently.
- Serve this creamy soup in bowls with fresh parsley sprinkled on top alongside lots of hot French bread or toasted granary bread if desired.
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