This Loaded Potato Blender Soup Recipe features a creamy goodness that’s so irresistible. It’s also gluten-free, guilt-free, and absolutely healthy!
Potatoes are easy to cultivate and propagate in the soil. Hence, it’s very abundant and we should be all grateful for it. Everyone loves their texture, lightness of taste, mild sweetness, and softness in the mouth.
Potato is a versatile vegetable. There are just so many recipes you can come up with the humble potato. Its innate flavor wonderfully absorbs the seasonings, spices, and other ingredients you incorporate it with.
With this recipe, there’s also no need to worry about unhealthy fats and sugar. Potatoes contain a good amount of carbs and fiber, as well as vitamins C and B6, potassium, and manganese.
Boiled potatoes that are mixed with Greek yogurt then whizzed in the blender become buttery and creamy, just like the rich and hearty soups we’ve all grown up with.
Indeed, this Loaded Potato Blender Soup Recipe provides loads of flavor, nutrients, and health benefits! It also lists just a few ingredients that are easy to gather and might be already in your pantry. It’s the soup for the soul on cold nights and just about any time of the year!
Anyhow, this soup recipe calls for a blender. If your blender features a heating capacity, it’ll save you a lot of time preparing, cooking, and of course, cleaning up, as you’ll only need this piece of equipment to whip this up. Otherwise, you can use a regular blender along with your chosen cookware.
If you’re curious or interested in blenders with heating capacity, this blender buying guide absolutely helps! Happy blending!
Loaded Potato Blender Soup
Equipment
- blender
- Slow Cooker/ Instant Pot (Optional)
Ingredients
- 2 to 2 ½ pounds russet potatoes washed, unpeeled, and diced into ½-inch cubes
- ½ medium yellow onion diced
- 5 cloves garlic minced
- ½ tablespoon unrefined salt
- 3 to 4 cups homemade, unsalted chicken broth
- 8 ounces fresh coconut cream
- Optional garnishes: fresh parsley basil, and/or green onions
Instructions
Recommended: Using a blender with heating capacity
- Combine all the ingredients, except coconut cream and optional garnishes, into the blender. Press the “Cook” then “High” button and wait for the mixture to boil, about 3 to 5 minutes. Then, change the heat to “low” and simmer for about 15 minutes or until the potatoes are fork-tender.
- Pulse until the mixture is well-blended. Add in coconut cream and pulse one or two times.
- Transfer to a serving bowl, garnish with some fresh herbs, and enjoy!
Using a slow cooker and blender without heating capacity
- Combine all the ingredients, except coconut cream and optional garnishes, in a slow cooker.
- Cook on “high” for 6 hours or “low” for 10 hours.
- Making sure that the blender doesn’t get filled more than halfway (because blending hot liquids can make the mixture climb thereby causing the blender’s lid to pop off), transfer the mixture, and purée in batches, until smooth.
- Pour all the purée batches into one large bowl, cool it down slightly, add coconut cream, and stir well.
- Transfer to a serving plate, top with your choice of garnish, serve, and enjoy!
Using Instant Pot and blender without heating capacity
- Combine all the ingredients, except coconut cream and optional garnishes, into an Instant Pot (Ideally, the 6 or 8-quart size).
- Close the lid and set the vent to “Sealing.” Press “Manual” then “Pressure” until the light on “High Pressure” lights up. Then, adjust the “+/-” buttons until the time is set at 5 minutes then cook. Once the time is up, do natural pressure release for about 10 minutes.
- Making sure that the blender doesn’t get filled more than halfway (because blending hot liquids can make the mixture climb thereby causing the blender’s lid to pop off), transfer the mixture, and purée in batches, until smooth.
- Pour all the purée batches into one large bowl, cool it down slightly, add coconut cream, and stir well.
- Transfer to a serving plate, top with your choice of garnish, serve, and enjoy!
Using stovetop and blender without heating capacity
- Combine all the ingredients, except coconut cream and optional garnishes, into a large stockpot.
- Cook on medium-high heat, uncovered, until the mixture reaches a soft boil. Reduce heat to low and simmer for about 15 minutes or until the potatoes are fork-tender.
- Making sure that the blender doesn’t get filled more than halfway (because blending hot liquids can make the mixture climb thereby causing the blender’s lid to pop off), transfer the mixture, and purée in batches, until smooth.
- Pour all the purée batches into one large bowl, cool it down slightly, add coconut cream, and stir well.
- Transfer to a serving plate, top with your choice of garnish, serve, and enjoy!
Notes
- For extra smoky and caramelized flavor, you may sauté onions and garlic in a tablespoon of olive oil, over medium heat, until tender and fragrant, before adding them into the remaining ingredients and continuing with the recipe.
- Feel free to add more broth to thin out the soup. Contrastingly, simmer the soup more to thicken it up
- The optional garnishes are not included in the nutritional information.
Nutrition
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