Warm up with this potato soup this winter—a comfort food made healthier.
As soon as fall hits, I constantly crave soup. There’s just something about it that makes me feel cozy and relaxed. As I talked about in my other soup posts, it’s probably because soup reminds me of home. Nothing was better than relaxing on the weekend with my family, enjoying a hearty bowl of soup.
This potato soup is actually a version of my mom’s “Country Potato Chowder,” which has always been one of my favorites. Her recipe calls for half and half, seasoned salt, white flour, creamed corn, and cream of celery soup, but instead I used coconut milk, a mix of spices, arrowroot, and frozen corn, and left out the celery soup. Just a few easy substitutions and it’s much healthier.
I also added kale to this recipe because I’ve been eating it like no one’s business (we still have some in our garden) and it’s a great way to add healthy greens to a meal. Once kale is cooked, I honestly don’t notice it half the time when it’s snuck into different recipes.
If you’ve never cooked with coconut milk or arrowroot, you may be a little confused—but I promise they’re both simple ingredients that you’ll most likely continue to use in the kitchen after trying them. This recipe calls for canned coconut milk, which is usually found in the Asian section at the grocery store. When you open the can, you may find that it’s solid at the top—this is called coconut cream and it’s totally normal. You can actually whip it into a dairy-free whipped cream! I typically add the whole can to a bowl and microwave it until it combines.
Arrowroot is very similar to cornstarch. It’s a fine white powder, used to thicken sauces and, in this situation, soups! It’s gluten free and a starch, and comes from tropical plants. I’ve had a bag of Bob’s Red Mill arrowroot in my cupboard that has lasted for what seems like forever.
I’ve been using potatoes from our garden to make this soup! We didn’t get quite as many potatoes as I expected, but we ended up with probably three 10-pound bags worth. We gave about half of them to Zack’s parents, and we’ve been using the rest in soups and crockpot meals.
I’ve made this soup four times during the past month and it’s been great to have it in the fridge for lunches throughout the week. It’s comforting and reminds me of my mom’s potato chowder, but healthier (and just as delicious).
Veggie-Packed Potato Soup
Warm up with this potato soup this winter--a comfort food made healthier.
- 6 bacon strips, diced
- 1/2 medium onion, chopped (about ½ cup)
- 1 celery rib, chopped (about ½ cup)
- 1 teaspoon minced garlic
- 4 medium potatoes, peeled and cubed
- 2 large carrots, peeled and chopped (about 1 cup)
- 1 cup frozen or fresh green beans
- 2 tablespoons fresh parsley (or 2 teaspoons dried)
- 1 tablespoon worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon turmeric
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 6 cups vegetable broth
- 3 tablespoons arrowroot
- 1 can full-fat coconut milk
- 1 cup frozen or canned corn
- 2 cups chopped kale
- Cook diced bacon in large pot over medium heat until crisp, about 5 minutes.*
- Transfer bacon to paper towel lined plate, leaving fat in the pan.
- Add onion and celery and saute until tender, about 2-3 minutes.
- Add garlic and sauté another 1 minute
- Add potatoes, carrots, beans, parsley, worcestershire sauce, salt, turmeric, paprika, pepper, and vegetable broth
- Bring to boil, reduce heat, cover, and simmer 25 minutes, stir occasionally
- Whisk coconut milk with arrowroot and add to pot.**
- Stir in corn, kale, and bacon, and cook another 5 minutes.
*To make this recipe vegetarian (and vegan), just leave the bacon out!
**If your coconut milk has separated, add it to a bowl and microwave it for about 30 seconds to incorporate the coconut cream and liquid back together.
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