Broth Based Potato Soup

A broth based potato soup is so yummy at any time of year. Whether you’re trying to follow a 30 Days to Vegan plan or just looking for a light, delicious soup, this recipe is perfect!

I actually made another soup for this post. Even though it’s summer, and you wouldn’t necessarily think of making a hot soup, they are actually perfect during the summer for a few reasons.

First, and most importantly, soups are often low in calories… which helps when you are supposed to be wearing shorts and bathing suits all the time! And they can be quick and easy to throw together, too.

I chose potato because it is low in calories, and the kids like potatoes in most forms. That is usually a  factor as to whether I put in the effort to make something. Someday it will be different, but for now, I have to contend with kid palates. 

What is the Best Thickener for Potato Soup?

I set off creating a more traditional creamy potato soup. And it was good!

The creamy quality came from cashews blended in at the end, and we loaded it up like a baked potato, with chives, vegan sour cream and ‘bacon bits’… which you can find at the store and are usually vegan! Crazy right?!

Cashews help to prevent the soup from becoming gummy, although you can also use cornstarch, flour, or another thickener.

But my original creamy potato soup recipe wasn’t what I had in my head. I wanted a broth soup. Kind of like a veggie soup that featured potatoes. So I decided to work on the soup that was in my head.

It’s light, simple, low in calories, and just what I wanted.

How to Make a Broth Based Potato Soup

Ingredients:

2 teaspoons olive oil

1 medium onion, chopped

3/4 teaspoon salt

1 teaspoon dried parsley

1/2 teaspoon dill

1/4 teaspoon freshly ground pepper

1 cup carrots, cut into quarter moons (approx 2 medium carrots)

1 cup celery, halved lengthwise and sliced (approx 2 large celery stalks)

5 cups waxy potatoes, diced (approx 3 small)

4 cups vegetable broth

1 cup water

Procedure:

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In a large soup pot, add oil and heat over low/medium. Add onion and sprinkle with the salt. Cook for 6-8 minutes or until onion is translucent. (if the onions start to brown, turn down the heat)

Add parsley, dill, and pepper. Cook for 1 minute, stirring to coat onions.

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Increase heat and add carrots and celery. Cook for 2 minutes, stirring once. Add potatoes, stirring to mix well and let cook for 3-5 minutes, or until the potatoes just start to brown.

Add broth and water. Bring to a boil, cover and lower heat. Simmer for 10-15 minutes or until the potatoes are fork tender, not mushy!

Take off the heat, and serve with a loaf of crusty bread and salad, or loaded up with your favorite baked potato toppings.

Yum!