It’s time for… Remove something 😂😤😋
It’s time for… Remove something 😂😤😋 — Easy Homemade, Traditional & Healthy Potato Soup
It’s time for… Remove something 😂😤😋 — and by that I mean it’s time for a warm, no-fuss bowl of comfort. This easy, traditional, homemade potato soup is one of those recipes that hugs you from the inside out — perfect for weeknight dinners, lazy Sundays, or a cozy holiday side that everyone asks for seconds of.
I grew up watching my grandma stir a big pot of potato soup while the radio played in the background — there was always a little chaos in the kitchen (hence the laughing-crying emoji energy), but the table brought us calm. Serve this on a chilly evening, after a long day, or when you want something healthy and familiar that the whole family will love.
🧂 Ingredients:
- 2 tablespoons olive oil or butter (use olive oil for a healthier twist)
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1.5 lb (700 g) starchy potatoes (Yukon Gold or Russet), peeled and cubed
- 4 cups (1 L) low-sodium vegetable or chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme (or 1 sprig fresh)
- 1/2 cup (120 ml) milk or unsweetened plant milk (oat or almond) — optional for creaminess
- Salt and freshly ground black pepper, to taste
- 1/2 cup plain Greek yogurt or dairy-free yogurt (optional topping)
- 2 tablespoons fresh chives or parsley, chopped (for garnish)
- Optional add-ins: cooked bacon or smoked sausage (for non-vegetarian), 1 cup cooked white beans (for extra protein), shredded cheddar
👩🍳 Directions:
- Heat olive oil in a large pot over medium heat. Add the diced onion and a pinch of salt; sauté until translucent, about 5 minutes.
- Add the garlic, carrots, and celery. Cook, stirring occasionally, for 4–5 minutes until fragrant and starting to soften.
- Stir in the cubed potatoes, then pour in the broth. Add the bay leaf and thyme. Bring to a simmer over medium-high heat.
- Once simmering, reduce heat to medium-low and cook uncovered for 15–20 minutes, or until the potatoes are very tender when pierced with a fork.
- Remove and discard the bay leaf. For a creamy texture, use an immersion blender to purée about half the soup directly in the pot, or transfer 2–3 cups to a blender, purée, and return to the pot. (Tip: leave some chunks for texture.)
- Stir in the milk or plant milk and heat through for 2–3 minutes. If adding cooked beans or shredded cheese, stir them in now until warmed and combined.
- Taste and adjust seasoning with salt and pepper. Serve hot with a dollop of Greek yogurt, a sprinkle of chives, and freshly cracked black pepper.
Total active cooking time: about 30–35 minutes. Hands-off simmer time: 15–20 minutes.
💡 Tips & Variations:
- Healthy swaps:
- Low-carb: swap half the potatoes for cauliflower florets or use all cauliflower for a lower-carb “potato” soup.
- Vegan: use olive oil, vegetable broth, and plant-based milk; swap Greek yogurt with a dollop of coconut yogurt.
- Gluten-free: recipe is naturally gluten-free if you use gluten-free broth.
- Boost the protein: stir in 1 cup cooked white beans, lentils, or shredded rotisserie chicken.
- Smoky variation: add a teaspoon of smoked paprika and top with crispy tempeh bacon or real bacon bits.
- Texture options: fully puréed for a silky bisque, or partly blended for creamy-chunky comfort.
- Serving ideas: ladle into bowls with crusty whole-grain bread, rye (a nod to #DDR comfort eats), or a crisp green salad. Pickles or a tangy cucumber salad make a lovely counterpoint.
- Leftovers: cool and refrigerate in an airtight container for up to 3–4 days. Freeze in portions for up to 3 months. Reheat gently on the stove, adding a splash of broth or milk if needed.
🩺 Health & Lifestyle Tie-in:
This soup delivers potassium from the potatoes, fiber from the vegetables, and healthy fats if you use olive oil — small choices that add up. Eating nourishing meals at home like this easy, healthy, homemade soup can support better long-term health and even help reduce medical expenses over time. Consider batch-making and freezing portions to save both time and money on busy weeks.
❤️ Conclusion:
If you make "It’s time for… Remove something 😂😤😋" soup, tell me how it turned out — leave a comment or tag a photo so I can see your cozy creations. Nothing makes me happier than seeing a recipe that brings comfort and connection to your table.
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Potato Soup
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add the diced onion and a pinch of salt; sauté until translucent, about 5 minutes.
- Add the garlic, carrots, and celery. Cook, stirring occasionally, for 4-5 minutes until fragrant and starting to soften.
- Stir in the cubed potatoes, then pour in the broth. Add the bay leaf and thyme. Bring to a simmer over medium-high heat.
- Once simmering, reduce heat to medium-low and cook uncovered for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
- Remove and discard the bay leaf. For a creamy texture, use an immersion blender to purée about half the soup directly in the pot, or transfer 2-3 cups to a blender, purée, and return to the pot. (Tip: leave some chunks for texture.)
- Stir in the milk or plant milk and heat through for 2-3 minutes. If adding cooked beans or shredded cheese, stir them in now until warmed and combined.
- Taste and adjust seasoning with salt and pepper. Serve hot with a dollop of Greek yogurt, a sprinkle of chives, and freshly cracked black pepper.
