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I used to like making potato soup, clam chowder, and different potato-based soups and stews. Now that we don’t eat white potatoes fairly often, I hadn’t made any of them in years. I discovered my previous potato soup recipe once I was cleansing out my cupboards, and determined to strive a candy potato model as an alternative.
The outcomes had been superb, and I didn’t miss the white potatoes in any respect! Right here’s make it:
Find out how to Make Creamy Candy Potato Soup
Soup is already fairly wholesome, so it’s simple to make substitutions that make the recipe actually nutrient-dense. I used candy potatoes as an alternative of white potatoes for greater vitamins and to keep away from the inflammatory nature of white potatoes. To keep away from the soup changing into overly candy, I additionally used a winter squash.
To cook dinner the candy potatoes and squash, I both peel, cube, after which boil them, or roast them within the oven after which peel and cube them after they’re cooked. The second possibility is a superb selection in case you have the time as a result of the flavour is improbable and it’s a lot simpler to peel and lower them up that approach.
After the candy potatoes and squash are cooked and diced I puree half of them with inventory, coconut milk for creaminess, and spices. The spice combination provides depth and taste. Black pepper and cayenne give this soup a little bit of a chew, whereas garlic, basil, and thyme meld the flavors superbly.
I add the remaining candy potatoes and squash cubes to the pureed soup and add a pound of no matter protein I’ve round as properly. Leftover hen works nice and floor beef, sausage, and bacon can all be cooked and added actually rapidly.
In case you are a potato soup individual, do this recipe!
Simple Freezer to Desk Tip
I’ve to be very organized to get wholesome meals on the desk Three occasions a day. One of many methods I’m ready to do that is by prepping meals forward of time and sticking them in the freezer for a later meal. Soups are a fantastic selection for freezing. They’re simple to make in bulk, simple to freeze, and simple to reheat!
Right here’s do it:
- Cool soup to room temperature.
- Divide soup into freezer-safe containers (I prefer glass). Don’t overfill because the soup will increase because it freezes.
- Label and freeze for as much as 1 month.
Take it out of the freezer the night time earlier than you need to serve the soup. This helps it thaw earlier than reheating. In case you’re in a rush and you’ve got saved the soup in glass, you’ll be able to place the glass container in a bowl of room temperature water (not scorching) to assist with thawing.
Loaded Candy Potato Soup Recipe
A filling and nutritious candy potato based mostly soup.
Non-obligatory Soup Toppings
- 8 strips bacon (cooked and crumbled)
- ½ cup shredded cheese
- ¼ cup inexperienced onion (chopped)
- ½ cup pepitas or squash seeds (roasted)
Peel and chop the squash and candy potatoes.
In a big pot, boil no less than 2 quarts of water and add the chopped squash and candy potatoes.
Prepare dinner till fork tender, then drain and let cool barely.
Utilizing a blender, hand blender, or meals processor, mix half of the cooked squash and candy potatoes with the inventory, coconut milk, and spices till easy.
Return it to the pot.
Stir within the different half of the cooked squash and candy potatoes to the pot with the pureed half.
In a big skillet, brown the meat you’re utilizing if not already cooked and add to pot when cooked.
Thinly slice the onions and cook dinner within the skillet with coconut oil or butter till delicate and add to pot.
Warmth pot on low warmth till the soup is warmed.
Serve with optionally available toppings similar to crumbled bacon, cheese, inexperienced onions, and roasted squash seeds, and a facet salad.
- Do not throw out these squash seeds! Toss them with somewhat olive oil and spices and roast at 325°F till crunchy for a scrumptious and nutrient-dense snack or soup topping.
- You might need to strive roasting the squash and candy potato within the oven to make peeling simpler and to present your soup a deeper taste. Simply skip the boiling step within the instructions and proceed on to pureeing.
Serving: 1.5cups | Energy: 363kcal | Carbohydrates: 26g | Protein: 11g | Fats: 25g | Saturated Fats: 19g | Ldl cholesterol: 24mg | Sodium: 534mg | Potassium: 633mg | Fiber: 3g | Sugar: 7g | Vitamin A: 12098IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 3mg
What’s your favourite soup? Share under!