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Cream of Potato Soup

by Toni Herrbach

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I love potato soup, unfortunately many of the recipes are really heavy on the butter and cream. While I don’t think there is anything wrong with those ingredients, I try not to consume them for breakfast, lunch and dinner. I was excited when I found this recipe in the Vita-Mix cookbook. I changed it slightly and now it is a gluten free recipe.

Cream of Potato Soup at The Happy Housewife

Print Recipe

Cream of Potato Soup

Served with a loaf of whole wheat bread this hearty soup is an inexpensive, healthy and quick meal on a cool evening.
Author: Toni Anderson

Ingredients

  • 3 cups potatoes peeled quartered
  • 1 small onion
  • 1 carrot chopped
  • 2 sticks celery chopped
  • 1 cup cauliflower cut into pieces
  • 2 cups chicken stock
  • water
  • 1/4 cup milk you can use skim
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • cheese for topping

Instructions

  • Put potatoes, onion, carrot, celery and cauliflower into a large pot.
  • Add chicken stock.
  • Add just enough water to cover the vegetables.
  • Bring water to a boil, then reduce heat and simmer. Cook until vegetables are tender.
  • Remove one cup of vegetables from the pot with a slotted spoon. Set aside.
  • Pour the the rest of the soup, including most of the liquid into a blender or food processor.
  • Add milk, garlic and salt.
  • Blend for about 2 minutes.
  • Add the remaining cup of vegetables and blend for a few seconds.
  • Serve with a sprinkling of cheese or sour cream.

Notes

The best thing about this soup is that it tastes like the fattier version, but really you are getting a lot of veggies packed into a bowl. This soup was also a big hit with my kids, they asked for seconds, thirds….

More Food Allergy Friendly Recipes:

  • Meatloaf Cupcakes with Paleo and Egg Free Options
  • Gluten Free Cereal Bars
  • Homemade LaraBars
  • Gluten Free Zucchini Bread
  • Apple Whip Dessert (Gluten Free)
  • Quick & Healthy Fudge (Dairy Free)

Comments | 26 comments

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Comments

  1. Heather says

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    Thank you for this recipe. This is actually something that with the exception of the milk, is made of all things that my kids can eat. I can easily substitute rice milk for the milk. I can’t wait to try this one out.

    Reply
  2. Lynn says

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    I love the idea of adding cauliflower to potato soup. It would blend right it and no one would notice. I am going to have to try that in my potato soup. Thanks for the idea. And I love my Vitamix by the way.

    Reply
  3. Amy @ Simply Sugar & Gluten-Free says

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    I really like this recipe – I make a cauliflower soup that is really similar. Also have some envy around the Vita-Mix. I want one.

    Honest question – I know that commissary prices are generally better than regular store prices but how much cheese are you using for $0.50 worth? I have been reading all these great tips from everyone but I can’t figure out how to get our grocery bill down. The only way I can do it is to leave things at the store. I’m embarrassed to even admit how much I spend. I blow the budget every week. Big time. Part of it is my diet requirements. The other part, well, I don’t know.

    Reply
    • Allie on Cheapening Cheese says

      at

      Your problem, Amy, is one that I used to have — until I got to a place where I could no longer overspend. The best thing I can say is to buy a big block of cheese and say, “This should go for 4 meals — tacos, soup topper, sandwiches and pizza,” slice the cheese into 4 blocks and make it work.

      Same thing for cauliflower. Use it for two meals, divide it after buying and stick to it.

      Also, cheese is cheap at big box stores and if you buy a block and grate yourself it freezes well and you’re not paying someone else to grate your cheese.

      And one last thing — don’t buy every herb a recipe says you need. Those add up and aren’t always necessary. Work with what you have so you’re not constantly buying those types of things that add up FAST.

      Hope this helps, hon. 🙂

      Reply
  4. Amy @ Simply Sugar & Gluten-Free says

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    I got so lost in the grocery bill discussion I was having with myself that I forgot to say THANK YOU for linking up to Slightly Indulgent Mondays. Your recipe is a fabulous addition to the other healthier recipes there.

    Reply
  5. Intentionally Katie says

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    I’m SO making this recipe this week. I have potatoes coming out of every nook and cranny of my kitchen! And all of the other ingredients, thankfully…I love healthy versions of great dishes. Thanks for this!

    Reply
  6. Jamie @ Six Bricks High says

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    Yummy and budget friendly…sounds like the perfect meal!

    Reply
  7. Lisa says

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    I’m loving all these soup recipes! Now all I need is a good cold front.:)

    Reply
  8. Nancy says

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    I love potato soup. This sounds delish and who would have thought to add cauliflower? Excellent idea.

    Reply
  9. Lisa@blessedwithgrace says

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    Great tip for a healthier potato soup. THanks.

    Reply
  10. Brenda says

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    Great way to do potato soup, I will definately be trying this!

    Reply
  11. Celiacs in the House says

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    Just love the idea of the cauliflower in there for more nutrition and texture.

    Reply
  12. Linda says

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    I love potato soup, and I have some cauliflower in the frig that I need to use. Thanks for linking up again. It’s great having non gluten free eaters share their naturally gluten free recipes.

    Reply
  13. Jessie at Blog Schmog says

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    Looks delicious! I really need to sneak in those healthy alternatives! Thanks for the tips.

    Reply
  14. Diane-The WHOLE Gang says

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    Cooking with real food makes a big difference. Soup sounds great. I like how you break down the costs. You know cooking with what you have on hand can really save you money. Taking inventory and making a menu helps too.

    You sure made the most of this recipe and added it all over! So cool. Hope you’ll check out my weekly challenge too.

    Reply
  15. Senkyoushi says

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    I’m looking forward to trying this tonight. Wanted to let you know that I linked to this recipe from my blog. Thanks so much! I enjoy your blog. It is a blessing.

    Reply
  16. Alysa (Inspired RD) says

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    I can’t wait to try this recipe! I included a link to it on my blog post today: http://inspiredrd.com/2011/03/this-weeks-bounty-recipe-ideas.html

    Reply
  17. Bernie Pilcher says

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    I am not really superb with English but I come up this very leisurely to interpret .

    Reply
  18. hoover vac says

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    You made some decent points there. I looked on the internet for the issue and found most individuals will go along with with your website.

    Reply
  19. Jenna says

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    Has anyone tried to freeze this recipe? how did it fair reheated? I think this looks like a great recipe- I just wonder if it is something you can make ahead and freeze for later use or not.

    Reply
    • TheHappyHousewife says

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      I haven’t frozen this recipe before… sorry!

      Reply
  20. Renée Elliott says

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    This recipe looks amazing…can’t wait to try it tomorrow!

    Reply
  21. vegan guy says

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    I put in some broccoli and red peppers. Everybody seemed to like it – I didn’t have any since it wasn’t vegan.

    Reply

Trackbacks

  1. Menu Plan, Week of November 8 | The Finer Things in Life says:
    at

    […] cream of potato soup, french bread […]

    Reply
  2. Leftover Mashed Potato Soup — Kingdom First Mom says:
    at

    […] I decided to do a variation on two recipes for potato soup from two of my favorite bloggers. Lynn’s Panera Creamy Potato Soup and Toni’s Healthy Cream of Potato Soup. […]

    Reply
  3. January Menu Plan | The Finer Things in Life says:
    at

    […] healthy cream of potato soup – (found some cauliflower cheap; think I can sneak some shredded zucchini in here?  I’m going to add cheese and maybe bacon or ham, too) with cranberry zucchini bread (total experiment) […]

    Reply

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