Potato Soup Low Sodium Food

LOW SODIUM POTATO SOUP

Steps:

• Place chopped pork belly pieces in a large pre-heated Dutch oven or soup pot over medium heat and cook until bacon is crisp.
• Remove bacon pieces and set aside, leaving bacon fat in the pot.
• Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes). Stir 2 or 3 times.
• Add garlic and celery and about 1 minute.
• Sprinkle flour over the ingredients in pot and stir until blended to make a roux.
• Add diced potatoes, chicken broth, milk, heavy cream, pepper, and chipotle chili powder to the pot. Stir to combine.
• Bring to a boil and stir occasionally. Cook until potatoes are tender when pricked with a fork (about 10 minutes).
• When getting puree reduce heat to simmer. Choose either to use an immersion blender or stand blender and puree about half the soup. (about 6 cups) I personally recommend the hand immersion blender.
• Return the pureed soup to the pot if using a blender. Add sour cream and reserved bacon pieces, stir well.
• Allow soup to simmer for at least 15 minutes before serving. I like to let it low simmer for a good half hour.
• When serving sprinkle with additional sour cream, bacon, cheddar cheese, or chives on top. Optional

HEALTHY POTATO SOUP

Steps:

• Set the Instant Pot to sauté mode for 15 minutes. Heat olive oil. While oil is heating, chop veggies.
• Sauté onions, carrots, and celery until onions are translucent. Turn off sauté mode. Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will get a burn notice during cooking.
• Pour in remaining ingredients, except milk.
• Set the Instant Pot to sealing, pressure cook for 10 minutes on high pressure. It will take about 10 minutes for the pot to come to pressure before it starts to count down.
• Manually release pressure when timer goes off.
• Stir in milk. Use an immersion blender or regular blender to make the soup smooth. Serve with your favorite toppings like bacon, chives or cheese.
• In a sauté pan, heat olive oil. While oil is heating, chop veggies.
• Sauté onions, carrots, and celery until onions are translucent, about 10 minutes. (This step is optional, but adds flavor)
• Add all ingredients into the crockpot, except milk.
• Set the crockpot to cook for 6 hours on high, or 8 hours on low.
• Once cooked, stir in milk. Use an immersion blender or regular blender to make the soup smooth. Serve with your favorite toppings like bacon, chives or cheese.
• In a large pot, heat olive oil. While oil is heating, chop veggies.
• Sauté onions, carrots, and celery until onions are translucent, about 10 minutes
• Add all remaining ingredients, except milk.
• Bring the soup to a boil. Allow it to boil for 30 minutes, or until your potatoes are fork tender.
• Once cooked, stir in milk. Use an immersion blender or regular blender to make the soup smooth. Serve with your favorite toppings like bacon, chives or cheese.

LOW SODIUM IRISH POTATO SOUP

Steps:

• Peel and dice the onion and set it aside.
• Peel and dice the potatoes into pieces about ¼ inch cubed. (You don't have to be exact) Place cut-up potatoes into cold water, and set aside.
• In a dutch oven, melt butter and then add onions. Cook over medium heat until the onions are translucent. About 3-5 minutes.
• Add potatoes and stir well to mix onion, butter, and potatoes.
• Place lid on the dutch oven and sweat the vegetables for 10 minutes. Shake the pot every few minutes to prevent ingredients from sticking. Do not take the lid of the pot to stir as you will release the heat!
• Pour unsalted chicken stock into dutch oven and turn up the temperature to medium-high heat. Let the ingredients simmer for 20 minutes or until the potatoes are tender.
• Remove dutch oven from heat and allow contents to cool. (Adding cream to the mixture while it is super hot may cause the cream to separate.)
• Purée the soup using an immersion or handheld blender or in batches in a stand blender.
• Add the cream and mix well.
• Add fresh ground pepper to taste. Reheat and serve.

POTATO SOUP - LOW SODIUM

Steps:

• Melt butter in heavy saucepan or skillet. Add onion, cooking and stirring until crisp/tender. Add broth, milk, and flour, stirring thoroughly with fork to completely mix flour.
• Add potatoes and pepper and bring just to boil, stirring constantly. Slightly crush potatoes with back of fork. Reduce heat to medium-low, simmering for 5 minutes, stirring frequently.
• Reserve 2 Tbsp. (or more) of the cheese and 1 Tbsp. (or more) of the green onion for toppings. Add remaining cheese and green onion to soup just before serving. Cook until cheese is melted, stirring constantly.
• Serve soup topped with reserved cheese, green onion, and sour cream.

LOW-FAT POTATO SOUP

Steps:

• In a large saucepan, combine the potatoes, onion, celery, broth and pepper. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 15-18 minutes. , Combine cornstarch and 1/4 cup milk until smooth; stir into potato mixture. Add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted.

SWEET POTATO SOUP WITH LOW SODIUM

Steps:

• In a medium soup pot or stockpot, boil the sweet potatoes in their jackets about 3 minutes or until tender. Drain and remove jackets. Return potatoes to stockpot.
• Meanwhile, saute the onion, garlic, and red bell pepper on medium heat in 2 teaspoons of olive oil until translucent. Sprinkle with the white pepper and cook an additional minute. Add onion mixture to the sweet potatoes.
• Add the spices and stir thoroughly.
• Using a handheld mixer or a blender or a food processor, blend the mixture until smooth while adding the milk.
• Add the broth/stock and the maple syrup.
• Heat gently until the soup is warm. Stir frequently and do not allow to boil.
• Serve hot. Garnish each serving with sliced red bell peppers or parsley sprigs.