Hey there, friends! If you’re like me and always on the lookout for a hearty meal that won’t break the calorie bank, you’re going to love this low calorie potato soup. I’ve whipped this up countless times, especially on those chilly evenings when comfort food calls my name. Maybe it’s just me, but there’s nothing quite like cozying up with a warm bowl and knowing it’s both tasty and healthy. And if you enjoy this one, you might want to check out my Benigni’s Potato Soup Recipe for another comfort classic.
Why you’ll love this recipe
- Easy to make: With just a bit of chopping and stirring, you’re good to go.
- Family-friendly: Even the pickiest eaters will ask for seconds.
- Customizable: Swap ingredients as needed without fuss.
- Quick cleanup: One pot means fewer dishes to wash.
Ingredients
- 2 tablespoons butter
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons flour (all-purpose or gluten-free)
- 2 ½ lbs gold potatoes, peeled and diced into 1-inch pieces
- 4 cups broth (vegetable or chicken)
- 1 ½ cup unsweetened almond milk
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon chili powder
- Cooked and crumbled bacon (optional)
- Shredded cheddar cheese (optional)
- Chopped chives (optional)
- Sliced green onions (optional)
- Sour cream or Greek yogurt (optional)
Step-by-step instructions
prepare the base
Sauté the onions: In a large pot, add the butter and chopped onions. Cook over medium heat for about 5 minutes, or until the onions are soft.
Add the garlic: Toss in the garlic and cook for 1 minute until it’s fragrant and inviting.
Get the roux going: Sprinkle the flour over the onions and stir them together. Let it cook for around 3 minutes until it takes on a slight golden hue.
build the flavors
- Add the main ingredients: To the pot, add the diced potatoes, broth, almond milk, salt, pepper, and chili powder.
- Bring to a boil: Let the mixture reach a boil and cook for about 10-15 minutes until the potatoes are tender when you poke them with a fork.
combine and finish
- Blend for texture: Reduce the heat to a simmer. Carefully scoop half of the soup out of the pot and add it to a blender. Be sure to vent the blender lid to prevent pressure build-up. Puree until smooth.
- Mix it back: Return the pureed soup to the pot and stir to combine with the rest.
- Final simmer: Allow it to simmer for an additional 10-15 minutes to marry all the flavors together.
Serve it hot with your favorite toppings like crispy bacon or cheddar cheese for that extra touch.
Recipe tips & variations
- Spice it up: If you’re a fan of heat, try adding some red pepper flakes along with the chili powder.
- Go meatless: Keep it vegetarian by skipping the bacon and choosing vegetable broth.
- Make it creamier: Swap almond milk for full-fat coconut milk.
- Add greens: Stir in some spinach or kale toward the end for added nutrients.
Storage & reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. This soup reheats beautifully on the stove or in the microwave. Just add a splash of broth or water if it’s thickened.
FAQs
Can I freeze this soup?Yes! Allow the soup to cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
What can I use instead of almond milk?Regular milk or any plant-based milk will work well, though it might slightly alter the taste and texture.
How can I make this soup thicker?Blend more of the soup, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
Is this soup gluten-free?It can be made gluten-free by using a gluten-free flour blend instead of all-purpose flour.
Recipes you may like
And there you go! A simple, tasty, and comfortinglow calorie potato soupthat fits perfectly into a busy lifestyle. Don’t forget to drop your thoughts or any tweaks you’ve tried in the comments — I love hearing how you make these recipes your own. Happy cooking!
Low Calorie Potato Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Low Calorie
Description
A simple, tasty, and comforting low calorie potato soup that fits perfectly into a busy lifestyle.
Ingredients
- 2 tablespoons butter
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons flour (all-purpose or gluten-free)
- 2 1/2 lbs gold potatoes, peeled and diced into 1-inch pieces
- 4 cups broth (vegetable or chicken)
- 1 1/2 cup unsweetened almond milk
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon chili powder
- Cooked and crumbled bacon (optional)
- Shredded cheddar cheese (optional)
- Chopped chives (optional)
- Sliced green onions (optional)
- Sour cream or Greek yogurt (optional)
Instructions
- In a large pot, add the butter and chopped onions. Cook over medium heat for about 5 minutes, or until the onions are soft.
- Toss in the garlic and cook for 1 minute until it’s fragrant and inviting.
- Sprinkle the flour over the onions and stir them together. Let it cook for around 3 minutes until it takes on a slight golden hue.
- To the pot, add the diced potatoes, broth, almond milk, salt, pepper, and chili powder.
- Let the mixture reach a boil and cook for about 10-15 minutes until the potatoes are tender when you poke them with a fork.
- Reduce the heat to a simmer. Carefully scoop half of the soup out of the pot and add it to a blender. Be sure to vent the blender lid to prevent pressure build-up. Puree until smooth.
- Return the pureed soup to the pot and stir to combine with the rest.
- Allow it to simmer for an additional 10-15 minutes to marry all the flavors together.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- This soup reheats beautifully on the stove or in the microwave. Just add a splash of broth or water if it’s thickened.
- Yes! Allow the soup to cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Blend more of the soup, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg