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+ servings

Loaded Potato Blender Soup

A yummy, gluten-free potato soup recipe that’s hearty and creamy even without using heavy cream– the perfect healthy meal to warm up any cold night! Slow cooking this soup maximizes its nutritional benefits. However, if you don’t have that much time, you can use an Instant Pot or the stovetop. Best of all, if you have access to a blender with heating capacity, you can save a lot of time and whip this up in 20 minutes, using only one piece of equipment. Not to mention that it’s a lot easier to clean up too!
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 6 servings
Calories 189kcal

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

Calories: 189kcal | Carbohydrates: 35g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 642mg | Potassium: 834mg | Fiber: 2g | Sugar: 3g | Vitamin A: 22IU | Vitamin C: 11mg | Calcium: 78mg | Iron: 2mg