Written By: Sarah Ryan, MS, RDN, LD
Yield: 8 Servings
Traditional creamy potato soup with a major veggie upgrade! On the table in less than an hour, this
high-fiber soup is the comfort food you’re seeking on chilly nights.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 5 carrots, diced
- 5 celery stalks, diced
- 1 leek, diced
- 6 cloves of garlic, minced
- 1/3 cup all purpose flour
- 6 russet potatoes, peeled and diced
- 4 cups low sodium chicken broth
- 3 cups 2% milk
- 1 bunch kale, trimmed and cut into small pieces
- 1, 15 ounce can cannellini beans, rinsed
- 2 tablespoons rosemary
- 2 tablespoons thyme
- 4 strips of cooked bacon, roughly chopped
1. Over medium heat, heat olive oil in a large stock pot. Add diced onion, carrots and celery and
cook for 3-5 minutes until onions are translucent. Add leeks and garlic, stir, and continue to
sauté until fragrant, approximately 1-2 minutes.
2. Sprinkle flour over vegetables and mix thoroughly. Add diced potatoes and stir until vegetables
are well combined. Pour chicken broth and milk over the vegetables. There should be enough
liquid to cover vegetables. Stirring often, bring to a boil then reduce heat to a simmer and cover.
Cook until the potatoes crumble when pierced with a fork, approximately 15-20 minutes.
3. With an immersion blender, food processor or blender, blend half of the soup until smooth.
Return to the pot. Add more milk for desired thickness if needed.
4. Over medium-low heat, add kale, beans, rosemary, thyme and bacon and cook for 5-10 more
5. Optional: gently pour in a swirl of cream (approximately one tablespoon per bowl) to serve.
293 calories, 6 g fat, 14 grams cholesterol, 381 mg sodium, 47 g carbohydrate, 8 g fiber, 13 g protein