I have to thank my family for inspiring this Italian Potato Soup. As a child, my grandmother would make a version of this soup that was as comforting as a hug. It was one of my favorite dishes growing up. As I got older, I began to experiment with the ingredients and flavors to make it my own. I’m proud to share this recipe with you today!
This Italian Potato Soup is a great way to enjoy a comforting meal without spending a lot of time in the kitchen. The combination of potatoes, carrots, celery, and herbs gives this soup a delicious flavor that is sure to become a family favorite. Plus, it’s a great way to use up leftover vegetables and pantry staples.
This soup is not only easy to make, it’s also healthy. I used broth to keep the sodium content low and added a few splashes of olive oil to give it a boost of flavor. The vegetables give the soup a boost of vitamins, minerals, and fiber. And, if you’re looking for a vegan version, you can easily substitute vegetable broth and omit the cheese.
I hope you enjoy this comforting, healthy Italian Potato Soup as much as my family and I do!
- If you’re looking for a vegan version, substitute vegetable broth and omit the cheese.
- Add a can of diced tomatoes for a heartier soup.
- Substitute the rosemary and thyme with other herbs, such as basil or oregano.
- For a creamier soup, add a few tablespoons of cream or half-and-half.
- Top with croutons for a delicious crunch.
Healthy Italian Potato Soup
- Large pot, blender or immersion blender
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 3 cups diced potatoes
- 0.5 cup grated Parmesan cheese (optional)
- null Salt and pepper, to taste
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and sauté for 5 minutes, stirring occasionally.
- Add the garlic and cook for 1 minute, stirring constantly.
- Add the vegetable broth, rosemary, thyme, and potatoes and bring to a boil. Reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender.
- Discard the rosemary and thyme stems. Use an immersion blender to puree the soup until it reaches the desired consistency. Alternatively, you can transfer the soup to a blender and blend until smooth.
- Stir in the Parmesan cheese (if using) and season with salt and pepper, to taste.
- Serve warm with crusty bread.