Heart-Healthy Creamy Potato Soup

Indulge in the velvety comfort of Heart-Healthy Creamy Potato Soup, a wholesome twist on a classic dish that's both nourishing and delicious. Featuring Yukon Gold potatoes simmered with aromatic vegetables, heart-friendly olive oil, and fragrant herbs like thyme, this soup achieves its creamy texture without relying on heavy cream. Instead, low-fat Greek yogurt and unsweetened almond milk are stirred in for a light, guilt-free finish. Ready in under an hour, this one-pot recipe is not only easy to make but also packed with fiber and flavor, making it perfect for busy weeknights or cozy weekends. Garnished with a sprinkle of fresh parsley, it’s a warm, satisfying meal that’s as good for your heart as it is for your soul. Ideal for those seeking heart-healthy recipes, low-fat soup options, or comforting dairy-free alternatives!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 4 cups low-sodium vegetable broth
• 5 cups Yukon Gold potatoes, peeled and cubed
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 cup plain Greek yogurt, low-fat
• 1 cup unsweetened almond milk
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, minced garlic, celery, and carrots. Sauté for about 5 minutes, or until the vegetables begin to soften.

Step 3

Pour in the vegetable broth, then add the cubed potatoes, bay leaf, and dried thyme. Bring the mixture to a boil.

Step 4

Reduce the heat to low, cover the pot, and simmer for about 25 minutes until the potatoes are tender.

Step 5

Remove the bay leaf and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree.

Step 6

Return the pureed soup to the pot over low heat. Stir in the Greek yogurt and almond milk until well combined.

Step 7

Season the soup with black pepper and salt, adjusting to taste.

Step 8

Simmer for another 5 minutes until heated through.

Step 9

Ladle the soup into bowls and garnish with fresh parsley before serving.

Nutrition Facts

Serving size	3111.8 grams (3111.8g)

Amount per serving	% Daily Value*
Calories	1526

Total Fat 37.50g	48%
Saturated Fat 7.80g	39%
Polyunsaturated Fat 3.30g
Cholesterol 18mg	6%
Sodium 2304mg	100%
Total Carbohydrate 263.80g	96%
Dietary Fiber 26.00g	93%
Total Sugars 33.20g
Protein 50.20g	100%

Vitamin D 88IU	439%
Calcium 1044mg	80%
Iron 13mg	70%
Potassium 7295mg	155%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.2%

Protein: 12.6%

Carbs: 66.2%