Are you craving a warm, comforting bowl of potato soup but hesitant because of the calories? Fear not! This Weight Watchers-friendly potato soup recipe is here to rescue your taste buds and your waistline. It's incredibly creamy, packed with flavor, and surprisingly easy to make, perfect for a quick weeknight dinner or a cozy weekend lunch. Get ready to enjoy a delicious and guilt-free bowl of goodness!
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth (low sodium preferred)
- 2 large russet potatoes, peeled and cubed
- 1 cup unsweetened almond milk (or other milk alternative)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- Salt to taste
- Optional toppings: fresh chives, a dollop of Greek yogurt, or a sprinkle of paprika
Instructions:
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Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. This simple step builds a delicious base of flavor for your soup.
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Add the potatoes and broth: Add the cubed potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender. You'll know they're perfectly cooked when a fork easily pierces them.
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Blend for creaminess: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. If using a regular blender, work in batches and vent the lid to prevent pressure buildup.
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Stir in the milk and seasonings: Return the blended soup to the pot. Stir in the almond milk, thyme, black pepper, and salt. Heat through gently, but do not boil.
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Serve and enjoy: Ladle the soup into bowls and garnish with your favorite toppings, such as fresh chives, a dollop of nonfat Greek yogurt for extra creaminess, or a sprinkle of paprika for a touch of color and spice.
Tips for the Best WW Potato Soup:
- Use low-sodium broth: This helps control the sodium content of your soup and allows you to adjust the seasoning to your preference.
- Don't overcook the potatoes: Overcooked potatoes can become mushy, affecting the soup's texture. Aim for tender but not falling-apart potatoes.
- Adjust the seasonings: Taste the soup before serving and adjust the seasonings (salt, pepper, thyme) to your liking. A pinch of smoked paprika adds a lovely depth of flavor.
- Make it ahead: This soup tastes even better the next day! Make a big batch and store it in the refrigerator for a quick and easy meal later in the week.
Variations:
- Add protein: Include cooked chicken, turkey, or lentils for a heartier soup.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Creamy variations: Instead of almond milk, try coconut milk for a richer, slightly sweeter flavor.
- Roasted vegetables: Roast the carrots and celery before adding them to the soup for a deeper, more intense flavor.
Nutritional Information (per serving, approximate):
- Calories: Approximately 150-200 (depending on toppings and milk choice)
- Protein: 5-7g
- Fat: 5-8g
- Carbohydrates: 20-25g
This delicious and healthy potato soup is a perfect addition to your weekly meal plan. It's easy to customize, budget-friendly, and satisfies that craving for comforting food without the guilt. Enjoy!