Low-Calorie Creamy Garlic Potato Soup Recipe

There’s something truly magical about a hearty bowl of Low-Calorie Creamy Garlic Potato Soup that not only comforts the soul but also takes you on a nostalgic trip back to cozy family dinners. This soup is your perfect companion for chilly evenings or a wholesome lunch, combining the rich, velvety texture of potatoes with the aromatic embrace of roasted garlic. It’s healthy, delicious, and ideal for those looking to enjoy a creamy soup without the guilt. Plus, it’s a great recipe to get the kids involved, letting them help with peeling potatoes or stirring the pot. A delightful dish to share and savor together!

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Skill Level: Easy

• 4 large potatoes, peeled and diced
• 1 large onion, finely chopped
• 6 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup unsweetened almond milk
• 2 tablespoons olive oil, divided
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Green onions, finely sliced for garnish
• Roasted garlic cloves for garnish

1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
3. Stir in the diced potatoes, salt, and pepper. Pour in the vegetable broth and bring to a boil.
4. Reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes.
5. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches and blend until smooth, then return to the pot.
6. Stir in the almond milk and let the soup heat through, about 3 minutes. Adjust seasoning if necessary.
7. For serving, ladle the soup into bowls. Drizzle with the remaining olive oil, and garnish with roasted garlic cloves and sliced green onions.

**For a richer flavor, you can roast the diced potatoes in the oven with a bit of olive oil before adding them to the soup.**

**For a vegan-friendly version, ensure your vegetable broth and almond milk are certified vegan.**

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months; just thaw and reheat gently on the stovetop.

If you don’t have almond milk, feel free to use any other plant-based milk. For added creaminess, you can also use a splash of coconut milk.

This Low-Calorie Creamy Garlic Potato Soup pairs wonderfully with a side of crusty whole-grain bread or a fresh, crisp green salad. For a cozy drink option, try serving it with a hot cup of herbal tea or a light white wine.

We’d love to see how your Low-Calorie Creamy Garlic Potato Soup turns out! Share your beautiful creations using #ZynahzRecipes or tag us on Instagram. Your feedback is incredibly valuable to us, so don’t forget to leave your thoughts on our website https://www.zynahz.com/. Subscribe to our newsletter for more delicious recipes and follow us on social media for daily culinary inspirations. Happy cooking!