A warming and healthy creamy soup to help you get through these cold months. With only a few ingredients, this soup is great to make when you’re in a rush! Full or natural flavour, nutritional ingredients and a protein source, this soup is sure to keep you satiated for longer! I always encourage people to make their own soups. You can fully customise the flavours by altering the veggies and spices used. You also avoid all the preservatives and other high FODMAP ingredients found in store-bought soups.
I usually boil my potatoes in the stock cube so that they absorb all the flavours. The bouillon cubes you see here are homemade. To make these for yourself, go check out my recipe here. It is such a great idea for you to make your own bouillon cubes. They are cheap, easy and making the batch once gives you bouillon cubes for at least a month! Additionally, you can ensure that your cubes are preservative free, and totally low FODMAP. I feel like it is impossible to find a bouillon cube without onion or garlic, so this is a great way for you to fully monitor what you are eating! Also, it is great to be able to select the different flavour combinations for your bouillon cubes, especially when thinking in advance of meals you plan to make.
If you like this creamy potato soup, try out my other soup recipes:
- Creamy roasted tomato and basil soup
- Superfood kale, potato and spinach soup
- Carrot and sweet potato soup
- Turkey and okra soup
- Parsley butter breadsticks (the perfect baked goods to have alongside your soups)
And if you’re stuck on what to make for lunch or dinner, have a look at these:
- Pizza dough and sauce
- Fried butterfly chicken
- Quinoa and tofu salad bowl
- Pad Thai with prawns
- Sweet and sour fried chicken
- Microwave wedges
- Smoky fried tofu
- Chicken stir fry
- Tofu, okra and aubergine curry
- Sweet potato gnocchi
I use a hand blender to puree my potatoes. I love the control that it gives me, and I can stop blending once the soup reaches the consistency that I like. Feel free to use a stand blender or Nutri-bullet to blend up your potatoes, I just love how easy it is to use a hand blender, and how quick it is to clean! One thing I wanted to mention is the fact that the potatoes create the full creaminess of the soup. This is because of the starches in the potatoes. In fact, I actually use potatoes in a lot of other soup recipes to thicken the texture and make them creamier. You won’t taste the potatoes, but the texture improves significantly, definitely give it a try!
What else you could add to your creamy potato soup:
- Turnip
- Fresh herbs like coriander or parsley into the soup, rather than just to serve
- Spinach or kale
- Sweet potatoes
- Leave some chunks of potato
- Parsnip
- Bacon lardons
- Gluten free croutons
- Swirl of dairy free cream to serve
- Sprinkle of dairy free cheese on top afterwards
I add in the other veggies after the blending process because I love the alternation of textures. Having the slightly crunchy and fresh veggies in the thick creamy soup is such a lovely contrast. It also adds a nice new flavour that is crisp and peppery. In addition, celery has lots of great health benefits such as being anti-inflammatory , can aid with heartburn, helps to regulate cholesterol and blood pressure, and has been known to benefit digestion. Carrots also have many of the same health benefits, but also help with bowel regularity, boosts heart health, skin health and immunity. I love to try to incorporate as many veggies as possible to give my body a boost!
Ingredients: (serves 3 main or 4 starter)
- 5 medium white potatoes
- 2 TheLazyLowFODMAP veggie bouillon cubes
- 5 cups boiled water
- 2 sticks celery
- 2 medium carrots
- 1/2 cup fried bacon, finely chopped
- Salt
- Pepper
- Fresh parsley to serve
Method:
Step 1: firstly, peel, chop and boil your potatoes with your bouillon cubes until fork tender.
Step 2: meanwhile in an oiled pan, fry your peeled and finely chopped carrots and celery until tenderised.
Step 3: next, blend your potatoes with the bouillon. Add salt and pepper to taste.
Step 4: finally, add your fried veggies to the potato soup and leave to simmer for 5 mins.
Serve your soup with finely chopped fried bacon and fresh chopped parsley.
Your creamy potato soup will keep in the fridge for up to 3 days. Ensure to store in an airtight container.
Make sure to send me over your creamy potato soup images! My Instagram is TheLazyLowFODMAP, tag me in your images or DM them to me so that I see them!
